Advanced Baking (CULI 2507)

This course introduces students to advanced baking techniques, pastry, and dessert production. Students prepare breads and a variety of desserts for a restaurant service outlet. Emphasis is placed on methods of preparation and the quality of the finished products. Students utilize plating and presentation techniques from previous courses. Students run the dessert station of the restaurant kitchen, and develop critical thinking, time management, communication, and teamwork skills to expedite dessert orders.
Course code: CULI 2507
Credits: 5.0
Length: 100.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=2507

Prerequisites

Acceptance into the Professional Cook 2 Advanced Certificate program or Culinary Arts Diploma (International) program
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† 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.