Baking and Desserts 1 (CULI 1140)

In this course, students prepare pies, puff pastry, choux pastry, yeast goods, cakes and cookies. A variety of desserts are also taught in this course. Emphasis is placed on methods of preparation and baking techniques and the quality of the finished products.

This course is part of the full-time Cooking Foundation - High School, Culinary Arts Programs.
Course code: CULI 1140
Credits: 4.0
Length: 100.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1140
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Additional Information

  • Baking principles
  • Yeast goods
  • Fermentation
  • Laminated doughs
  • Pastries
  • Basic pies
  • Cookies
  • Basic cakes
  • Mixing methods
  • Glazes and fillings
  • Cheesecakes
  • Finishing techniques

Permission to challenge this course must be obtained from the department head. PLAR must occur prior to the program start and will be conducted according to content-specific guidelines created by the department. PLAR is unavailable to students enrolled in the Culinary Arts Diploma (International Cohort).

This course is offered as part of a VCC program only.

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† 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.