Plated Desserts (BAKG 1314)
This course introduces learners to the art and technique of plating and presenting desserts, which is an integral part of restaurant and dining menus. Topics include styles of plating desserts, combination of flavors, texture and taste, as well as the incorporation of seasonal ingredients. Baked desserts such as classic crème brulee and frozen desserts such as ice-cream are also covered in this course.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1314
Credits: 2.0
Tuition: $0*
Length: 50 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=BAKG&number=1314
Schedule†
BAKG 1314 schedule for programs:
- BPAT
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
60390
|
July 13, 2020
to September 4, 2020 |
Mon, Tue, Wed, Thu, Fri | 7:45 a.m - 8:00 a.m | ||
| 60390 Online Delivery | Mon, Tue, Wed, Thu, Fri | 11:15 a.m - 12:30 p.m | |||
|
60409
|
September 8, 2020
to October 30, 2020 |
Mon, Tue, Wed, Thu, Fri | 7:45 a.m - 8:00 a.m | ||
| 60409 Online Delivery | Mon, Tue, Wed, Thu, Fri | 11:15 a.m - 12:30 p.m | |||
|
75282
|
Chubey, Betty |
November 2, 2020
to January 8, 2021 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | Chubey, Betty |
| 75282 Online Delivery | Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m | |||
|
75259
|
Dauke, Wolfgang |
January 4, 2021
to January 14, 2021 |
Mon, Tue, Wed, Thu | 1:00 p.m - 2:00 p.m | Dauke, Wolfgang |
| 75259 VCC Downtown Campus | Mon, Tue, Wed, Thu | 2:00 p.m - 7:45 p.m |
Schedule†
BAKG 1314 schedule for programs:
- BAKG
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
45086
|
June 7, 2021
to June 17, 2021 |
Mon, Tue, Wed, Thu | 1:00 p.m - 2:00 p.m | ||
| 45086 VCC Downtown Campus | Mon, Tue, Wed, Thu | 2:00 p.m - 7:45 p.m |
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Additional Information
What you will learn
- frozen desserts, dessert presentation including trends, flavor combinations, seasonality, colors, textures, use of garnishes, sauces and eye appeal, plated dessert criteria, decorative techniques including the use of basic sugar techniques, storage and packaging; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
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.