This course provides students with an introduction to the study of ingredients, processes, techniques, tools, and equipment used in the production of chocolates and confections.
A variety of techniques including advanced mousses, custards, creams, textural contrast, moulds, glazes, and decorations 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 1275
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1275
Prerequisites
BAKG 1165, BAKG 1170, BAKG 1175.
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 |
| 47537 | April 2, 2024
to April 25, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 61931 | April 29, 2024
to May 24, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 60355 | July 2, 2024
to July 25, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 60934 | July 29, 2024
to August 22, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 60365 | August 26, 2024
to September 19, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 71176 | September 23, 2024
to October 18, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 41147 | April 7, 2025
to May 1, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Additional Information
- Classifications of chocolate and chocolate confections, production techniques, quality standards
- Classifications of confectionery items, production techniques, quality standards
- Baking science: cocoa, couverture, tempering, ganache, crystallization, bloom, fillings, enrobing, sugar cooking and stages of hardness, caramelization aeration, casting, spinning
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of chocolates and confections
- Reflective practice: analyzing outcomes of chocolate and confectionery products based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: reading and following formulas used in chocolate and confectionery, preparing for production, direct vs. indirect production time, sequencing production tasks, maintaining chocolate temper, timing of sugar cooking
- 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, writing a resume and cover letter
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management; 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.
