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:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1175
Prerequisites
BAKG 1150, BAKG 1155, BAKG 1160.
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41152 | June 2, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | |
| 60242 | July 28, 2025 to August 21, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | |
| 61183 | September 2, 2025 to September 25, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61768 | June 30, 2025 to July 24, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61186 | September 29, 2025 to October 23, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 72972 | October 27, 2025 to November 20, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 71693 | November 24, 2025 to December 18, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Tada, Kimberly |
Additional Information
- Classifications of egg foam cakes, production techniques, quality standards
- Classifications of mousses and creams, production techniques, quality standards
- Baking science: chocolate & cocoa, gelling agents, condensation, gravity, sensory perception
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic cakes and pastries
- Reflective practice: analyzing outcomes of specialty cakes & pastries 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 the productions steps for specialty cakes & pastries, preparing for production, direct vs. indirect production time, prioritizing production assignments, sequencing the production of multiple components
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, refusing a request
- Bakery management: merchandizing, financial terminology, production costing
† 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.