Advanced Cakes & Cookies (BAKG 2140)
This course provides students with an introduction to the advanced study of ingredients, processes, techniques, tools, and equipment used in the production of advanced cakes and cookies.
A variety of techniques including advanced mousses, custards, creams, textural contrast, moulds, glazes, and decorations are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
A variety of techniques including advanced mousses, custards, creams, textural contrast, moulds, glazes, and decorations are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 2140
Credits: 4.0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=2140
Prerequisites
BAKG 1270.
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0Additional Information
- Classifications and design of advanced cakes and cookies, production techniques, quality standards
- Classifications of advanced mousses, custards, creams, and inclusions; production techniques; quality standards
- Designing and preparing tempered chocolate and confectionery decorations for advanced cakes and cookies
- Adapting advanced cake and cookie formulas to accommodate specific dietary needs
- Baking science: ingredients in advanced cakes and cookies; temperature and viscosity; couverture, invert sugar, tempering, crystallization of cocoa butter and sugar in chocolate and sugar craft
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of entremets
- Reflective practice: analyzing outcomes of advanced cakes and cookies based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: reading and following advanced cake and cookie production steps, preparing for production, direct vs. indirect production time, prioritizing production assignments, sequencing the production of multiple components
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, terminology, writing a production schedule, visual communication
- Bakery management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; production costing; photographing and displaying finished products on social media
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.