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
Length: 75.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1349
* 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.