Building on basic cake design and assembly knowledge, this course allows learners to create more complex dessert cakes containing varied fillings and layers. Topics include visual appeal, textural contrast and taste. Studies of how base recipes work, together with opportunities to adapt and design new recipes, allow students the chance to deepen their knowledge of how ingredients function and interact as well as how proper techniques need to be applied.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1348
Length: 75 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1348.pdf
* 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.