Small Desserts & Pastries (BAKG 1349)
This course focuses on the technical and artistic aspects of creating small desserts and pastries, covering topics such as assembly techniques and contemporary design and finishing issues. Students create a variety of small desserts and pastries suitable for individuals, buffet tables and parties, using repetition in solidifying their technical skills.
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 1349
Credits: 3.0
Tuition: $0*
Length: 75 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=BAKG&number=1349
Schedule†
BAKG 1349 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 |
|---|---|---|---|---|
|
60388
|
July 13, 2020
to September 4, 2020 |
Mon, Tue, Wed, Thu, Fri | 7:15 a.m - 7:45 a.m | ||
| 60388 Online Delivery | Mon, Tue, Wed, Thu, Fri | 9:45 a.m - 11:15 a.m | |||
|
60407
|
September 8, 2020
to October 30, 2020 |
Mon, Tue, Wed, Thu, Fri | 7:15 a.m - 7:45 a.m | ||
| 60407 Online Delivery | Mon, Tue, Wed, Thu, Fri | 9:45 a.m - 11:15 a.m | |||
|
75263
|
Dauke, Wolfgang |
November 2, 2020
to November 19, 2020 |
Mon, Tue, Wed, Thu | 1:00 p.m - 2:00 p.m | Dauke, Wolfgang |
| 75263 Online Delivery | Mon, Tue, Wed, Thu | 2:00 p.m - 7:45 p.m | |||
|
75280
|
Chubey, Betty |
November 9, 2020
to November 27, 2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | Chubey, Betty |
| 75280 Online Delivery | Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m | |||
|
45090
|
May 10, 2021
to June 3, 2021 |
Mon, Tue, Wed, Thu | 1:00 p.m - 2:00 p.m | ||
| 45090 VCC Downtown Campus | Mon, Tue, Wed, Thu | 2:00 p.m - 7:45 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 = '1349' AND ssbsect.ssbsect_term_code >= 202060 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
- need for small desserts and pastries, design considerations, flavor combinations, french pastry, small cakes, petits fours, 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.