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.
1. Orientation to Course Information, Review House Guidelines 2. Professional Practice 3. Health And Safety Principles for the Bakeshop and Restaurant Dessert Station 4. Equipment Use and Maintenance for the Bakeshop and Restaurant Dessert Station 5. Introduction to Artisanal Breads and Production 6. Introduction to Pastries and Production 7. Introduction to Advanced Desserts and Production 8. Introduction to Cakes and Production 9. Introduction to The Dessert Station and Service
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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