Specialty Cakes & Pastries (BAKG 1175)
This course provides students with further study of the ingredients, processes, techniques, tools, and equipment used in the production of specialty cakes and pastries. It also introduces students to principles and practices of bakery management and merchandising.
A variety of techniques including egg foam cake mixing and baking, the preparation of more advanced icings and fillings, cake assembly and decoration 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 egg foam cake mixing and baking, the preparation of more advanced icings and fillings, cake assembly and decoration 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 1175
Credits: 4.0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1175
Prerequisites
BAKG 1150, BAKG 1155, BAKG 1160.
* 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.