Selected Topics in Pastry Arts (BAKG 1279)
This course provides students with specialized study in two advanced topics in the pastry arts and the corresponding ingredients, processes, techniques, tools, and equipment. It explores current trends in pastry arts with a focus on foundational principles.
Topics are determined based on instructor expertise and may include two of: chocolate showpieces, confectionery, sugar art, molecular gastronomy, vegan & gluten free desserts, advanced frozen desserts, gum paste & pastillage.
Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Topics are determined based on instructor expertise and may include two of: chocolate showpieces, confectionery, sugar art, molecular gastronomy, vegan & gluten free desserts, advanced frozen desserts, gum paste & pastillage.
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 1279
Credits: 2.0
Length: 50.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1279
Prerequisites
BAKG 1275, BAKG 1276, BAKG 1277.
* 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.