This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of pies, tarts, and puff pastries.
A variety of techniques including pie and pastry dough mixing and handling, filling and makeup, baking, and finishing are explored. 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 1155
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1155
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Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 47550 | April 2, 2024
to April 25, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 47732 | April 29, 2024
to May 24, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 71186 | October 21, 2024
to November 15, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 60865 | May 27, 2024
to June 20, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 61761 | July 2, 2024
to July 25, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 61768 | September 23, 2024
to October 18, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 60932 | August 6, 2024
to August 27, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Additional Information
- Pastry dough classifications, production techniques, quality standards
- Pie and tart classifications, production techniques, quality standards
- Puff pastry classifications, production techniques, quality standards
- Fillings for pies, tarts, puff pastries: classifications, production techniques, quality standards
- Baking science: eggs, milk & milk products; heat transfer
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of pies, tarts, and puff pastries
- Reflective practice: analyzing outcomes of pies, tarts, and puff pastries based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: converting measurements between metric and imperial systems, recipe costing
- Production planning and time management: reading and following formulas in the production of pies, tarts, and puff pastries; preparing for production, prioritizing production assignments, efficiency practices in baking
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; types of hazards and emergencies, safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, participating in a team
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
* 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.
