Chocolate & Sugar Confections (BAKG 2260)
This course provides students with an introduction to the study of ingredients, processes, techniques, tools, and equipment used in the production of chocolates and confections.
Students are introduced to a variety of advanced techniques and equipment to produce filled and enrobed chocolates and bonbons. Emphasis is placed on precision and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Students are introduced to a variety of advanced techniques and equipment to produce filled and enrobed chocolates and bonbons. Emphasis is placed on precision and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 2260
Credits: 4.0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=2260
Prerequisites
BAKG 2160, BAKG 2165.
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0Additional Information
- Classifications of chocolate and chocolate confections, production techniques, quality standards
- Classifications of candies and sugar confections, production techniques, quality standards
- Adapting chocolate and confectionery formulas to meet specific dietary requirements
- Baking science: cocoa, couverture, tempering, bloom, creams and ganaches, enrobing, crystallization, caramelization, measuring sugar concentration, invert sugar, crystalline and non-crystalline sugars and candies
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of chocolates and confections
- Reflective practice: analyzing outcomes of chocolate and sugar confections 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 formulas used in chocolate and sugar confections, preparing for production, direct vs. indirect production time, sequencing production tasks, maintaining chocolate temper, precision of sugar cooking
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; types of hazards and emergencies, safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful and inclusive communication, terminology, writing a resume and cover letter
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management; 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.