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.
Course code: BAKG 1314
Credits: 2.0
Tuition: $0*
Length: 50 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1314.pdf
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 |
|---|---|---|---|---|
|
43224
|
18-Feb-2020
to 09-Apr-2020 |
Mon, Tue, Wed, Thu, Fri | 7:45 a.m - 8:00 a.m | ||
| 43224 VCC Downtown Campus |
18-Feb-2020
to 09-Apr-2020 |
Mon, Tue, Wed, Thu, Fri | 11:15 a.m - 12:30 p.m | ||
|
43231
|
01-Jun-2020
to 11-Jun-2020 |
Mon, Tue, Wed, Thu | 1:00 p.m - 3:00 p.m | ||
| 43231 VCC Downtown Campus |
01-Jun-2020
to 11-Jun-2020 |
Mon, Tue, Wed, Thu | 3:00 p.m - 7:30 p.m | ||
|
60390
|
13-Jul-2020
to 04-Sep-2020 |
Mon, Tue, Wed, Thu, Fri | 7:45 a.m - 8:00 a.m | ||
| 60390 VCC Downtown Campus |
13-Jul-2020
to 04-Sep-2020 |
Mon, Tue, Wed, Thu, Fri | 11:15 a.m - 12:30 p.m | ||
|
60409
|
08-Sep-2020
to 30-Oct-2020 |
Mon, Tue, Wed, Thu, Fri | 7:45 a.m - 8:00 a.m | ||
| 60409 VCC Downtown Campus |
08-Sep-2020
to 30-Oct-2020 |
Mon, Tue, Wed, Thu, Fri | 11:15 a.m - 12:30 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.