Advanced Decoration (BAKG 1278)

This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of wedding cakes, gum paste flowers, marzipan figures, and flooded cookies.

This course builds on the previous cake and pastry courses with additional focus on the design process, client communication, production costing, and marketing. 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 1278
Credits: 2.0
Length: 50.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1278

Prerequisites

BAKG 1265, BAKG 1266, BAKG 1267.
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