This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of pies, tarts, and puff pastries.
A variety of techniques including pie and pastry dough mixing and handling, filling and makeup, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Prerequisites
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Pastry dough classifications, production techniques, quality standards
- Pie and tart classifications, production techniques, quality standards
- Puff pastry classifications, production techniques, quality standards
- Fillings for pies, tarts, puff pastries: classifications, production techniques, quality standards
- Baking science: eggs, milk & milk products; heat transfer
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of pies, tarts, and puff pastries
- Reflective practice: analyzing outcomes of pies, tarts, and puff pastries based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: converting measurements between metric and imperial systems, recipe costing
- Production planning and time management: reading and following formulas in the production of pies, tarts, and puff pastries; preparing for production, prioritizing production assignments, efficiency practices in baking
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; types of hazards and emergencies, safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, participating in a team
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 72041 |
October 26, 2026 to November 19, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.