This course provides students with an introduction to the study of ingredients, processes, techniques, tools, and equipment used in the production of chocolates and confections.
A variety of techniques including advanced mousses, custards, creams, textural contrast, moulds, glazes, and decorations 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
BAKG 1165, BAKG 1170, BAKG 1175.
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.
- Classifications of chocolate and chocolate confections, production techniques, quality standards
- Classifications of confectionery items, production techniques, quality standards
- Baking science: cocoa, couverture, tempering, ganache, crystallization, bloom, fillings, enrobing, sugar cooking and stages of hardness, caramelization aeration, casting, spinning
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of chocolates and confections
- Reflective practice: analyzing outcomes of chocolate and confectionery products based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: reading and following formulas used in chocolate and confectionery, preparing for production, direct vs. indirect production time, sequencing production tasks, maintaining chocolate temper, timing of sugar cooking
- 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, writing a resume and cover letter
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management; packaging and labelling
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41649 |
March 1, 2027 to March 25, 2027 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | |
| 41658 |
April 5, 2027 to April 29, 2027 |
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.