Chocolate & Confections (BAKG 1347)
This course introduces learners to the theoretical, practical and artistic aspects of chocolate and confection making. Topics include couverture tempering techniques and mould and filling preparation. Students apply these and other techniques to the creation of a variety of truffles and hand-dipped and moulded chocolates. Building on sugar cooking skills, students will also create aerated confections, fruit jellies and caramels. Contemporary issues surrounding the origins and production of chocolate will also be explored.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1347
Credits: 2.0
Tuition: $0*
Length: 50 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=BAKG&number=1347
Schedule†
BAKG 1347 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 |
|---|---|---|---|---|
|
43220
|
Vestergaard, Laurie |
03-Feb-2020
to 14-Feb-2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | Vestergaard, Laurie |
| 43220 VCC Downtown Campus |
03-Feb-2020
to 14-Feb-2020 |
Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m | ||
|
43236
|
30-Mar-2020
to 09-Apr-2020 |
Mon, Tue, Wed, Thu | 1:00 p.m - 3:00 p.m | ||
| 43236 VCC Downtown Campus |
30-Mar-2020
to 09-Apr-2020 |
Mon, Tue, Wed, Thu | 3:00 p.m - 7:30 p.m | ||
|
60386
|
29-Jun-2020
to 10-Jul-2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | ||
| 60386 VCC Downtown Campus |
29-Jun-2020
to 10-Jul-2020 |
Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m | ||
|
60405
|
24-Aug-2020
to 04-Sep-2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | ||
| 60405 VCC Downtown Campus |
24-Aug-2020
to 04-Sep-2020 |
Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m |
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| SQL | SELECT ssbsect_crn, ssbsect_term_code, ssrblck_blck_code, ssrmeet_start_date, ssrmeet_end_date, TO_CHAR(ssrmeet_start_date, 'DD-Mon-YYYY') AS start_date, TO_CHAR(ssrmeet_end_date, 'DD-Mon-YYYY') AS end_date, ssrmeet_begin_time, ssrmeet_end_time, TRUNC( TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as begin_time_round, TRUNC( TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as end_time_round, DECODE(ssrmeet_sun_day, 'U', 'Sun ', '') || DECODE(ssrmeet_mon_day, 'M', 'Mon ', '') || DECODE(ssrmeet_tue_day, 'T', 'Tue ', '') || DECODE(ssrmeet_wed_day, 'W', 'Wed ', '') || DECODE(ssrmeet_thu_day, 'R', 'Thu ', '') || DECODE(ssrmeet_fri_day, 'F', 'Fri ', '') || DECODE(ssrmeet_sat_day, 'S', 'Sat ','') AS day_of_week, ssrmeet_bldg_code, ssrmeet_room_code, sirasgn_pidm, ssbsect_seats_avail, ssbsect_wait_count, ssbsect_voice_avail, ssrmeet_schd_code, stvschd_desc FROM ssbsect INNER JOIN stvschd ON ssbsect_schd_code = stvschd_code AND ssbsect_schd_code NOT IN ('PLA', 'CL', 'CB', 'CI', 'T') LEFT OUTER JOIN ssrblck ON ssrblck_term_code = ssbsect_term_code AND ssrblck_crn = ssbsect_crn LEFT OUTER JOIN ssrmeet ON ssrmeet_term_code = ssbsect_term_code AND ssrmeet_crn = ssbsect_crn LEFT OUTER JOIN sirasgn ON sirasgn_crn = ssbsect_crn AND sirasgn_term_code = ssbsect_term_code WHERE ssbsect.ssbsect_subj_code = 'BAKG' AND ssbsect.ssbsect_crse_numb = '1347' AND ssbsect.ssbsect_term_code >= 202040 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Additional Information
What you will learn
- origin, production and function of cocoa, couverture, tempering, chocolate-making techniques, decorations and finishing, confections, nougatine, caramels, aerated confections, fruit jellies, storage and packaging; chocolatiers, mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; 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.