Pies, Tarts, Puff Pastries (BAKG 1155)
This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of pies, tarts, and puff pastries.
A variety of techniques including pie and pastry dough mixing and handling, filling and makeup, baking, and finishing 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 pie and pastry dough mixing and handling, filling and makeup, baking, and finishing 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 1155
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1155
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41124 | April 7, 2025 to May 1, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | McRae, Nancy |
| 42933 | May 5, 2025 to May 29, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61169 | June 2, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Jang, Elizabeth |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61173 | June 30, 2025 to July 24, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61188 | August 11, 2025 to September 2, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Tada, Kimberly |
Additional Information
- Pastry dough classifications, production techniques, quality standards
- Pie and tart classifications, production techniques, quality standards
- Puff pastry classifications, production techniques, quality standards
- Fillings for pies, tarts, puff pastries: classifications, production techniques, quality standards
- Baking science: eggs, milk & milk products; heat transfer
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of pies, tarts, and puff pastries
- Reflective practice: analyzing outcomes of pies, tarts, and puff pastries based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: converting measurements between metric and imperial systems, recipe costing
- Production planning and time management: reading and following formulas in the production of pies, tarts, and puff pastries; preparing for production, prioritizing production assignments, efficiency practices in baking
- 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 communication, terminology, participating in a team
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
† 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.