This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic cakes and pastries.
A variety of techniques including high fat cake mixing and baking, the preparation of basic icings and fillings, and basic cake assembly and decoration 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 1170
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1170
Prerequisites
BAKG 1150, BAKG 1155, BAKG 1160.
No schedule is currently available. Please check again later.
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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 |
| 47544 | April 29, 2024
to May 24, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 60353 | July 2, 2024
to July 25, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 60923 | July 29, 2024
to August 22, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 41089 | February 3, 2025
to February 27, 2025 | 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 |
| 61891 | May 27, 2024
to June 20, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 61764 | 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 |
| 60926 | August 26, 2024
to September 19, 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 |
| 71183 | 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 |
| 71226 | January 6, 2025
to January 30, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Additional Information
- Classifications of high fat cakes, production techniques, quality standards
- Classifications of icings, production techniques, quality standards
- Baking science: fruits, nuts, spices, flavourings, aeration, specific gravity, emulsification, colour theory, light waves
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic cakes and pastries
- Reflective practice: analyzing outcomes of basic cakes and pastries based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating formula yields for the production of basic cakes & pastries, calculating production costs
- Production planning and time management: reading and following the production steps for simple cakes and pastries, preparing for production, direct vs. indirect production time, sequencing the production of multiple components
- 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, expressing disagreement
- Bakery Management: market analysis, quality goods, displaying products on social media
* 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.
