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.

Course code: BAKG 2260

Credits: 4.0

Length: 100.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=2260

Prerequisites

BAKG 2160, BAKG 2165.

Additional 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

* 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.

Chocolate & Sugar Confections (BAKG 2260)

Prerequisites

Additional Information

What you will learn

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