Wedding Cakes & Marzipan (BAKG 1350)
In this course, the broad world of wedding cakes is explored. Students learn the fundamentals of wedding cake styles, design, assembly and finishing. Technical skills include fine piping, flower-making and handling of rolled fondant. Topics also include the creation of marzipan figurines and air-brushing.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1350
Credits: 2.0
Tuition: $0*
Length: 50 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1350.pdf
Schedule†
BAKG 1350 schedule for programs:
- BPAT
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
73289
|
Kosa, Esther |
06-Jan-2020
to 17-Jan-2020 |
Mon, Tue, Wed, Thu, Fri | 1:00 p.m - 2:00 p.m | Kosa, Esther |
| 73289 VCC Downtown Campus | ||||
| 73289 VCC Downtown Campus |
06-Jan-2020
to 17-Jan-2020 |
Mon, Tue, Wed, Thu, Fri | 2:00 p.m - 6:30 p.m | ||
| 73289 VCC Downtown Campus | ||||
|
73314
|
Chubey, Betty |
27-Jan-2020
to 07-Feb-2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | Chubey, Betty |
| 73314 VCC Downtown Campus |
27-Jan-2020
to 07-Feb-2020 |
Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m | ||
|
43223
|
14-Apr-2020
to 24-Apr-2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | ||
| 43223 VCC Downtown Campus |
14-Apr-2020
to 24-Apr-2020 |
Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m | ||
|
43242
|
15-Jun-2020
to 25-Jun-2020 |
Mon, Tue, Wed, Thu | 1:00 p.m - 3:00 p.m | ||
| 43242 VCC Downtown Campus |
15-Jun-2020
to 25-Jun-2020 |
Mon, Tue, Wed, Thu | 3:00 p.m - 7:30 p.m | ||
|
60389
|
08-Sep-2020
to 18-Sep-2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | ||
| 60389 VCC Downtown Campus |
08-Sep-2020
to 18-Sep-2020 |
Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m | ||
|
60408
|
02-Nov-2020
to 13-Nov-2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | ||
| 60408 VCC Downtown Campus |
02-Nov-2020
to 13-Nov-2020 |
Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m |
Additional Information
What you will learn
- marzipan figures, rolled fondant, wedding cake styles, wedding cake criteria, storage and packaging; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.
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