Advanced Desserts (BAKG 2165)
This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of advanced desserts with an emphasis on plated and frozen desserts and the advanced technologies used to produce them.
This course focuses on the production techniques and design of individual desserts, decorations, frozen desserts, and dessert service. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
This course focuses on the production techniques and design of individual desserts, decorations, frozen desserts, and dessert service. 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 2165
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=2165
Prerequisites
BAKG 1260.
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.