This course provides students with an introduction to the advanced study of ingredients, processes, techniques, tools, and equipment used in the production of entremets cakes.
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.
- Elements and design of entremets, production techniques, quality standards
- Classifications of advanced mousses, custards, creams, and inclusions; production techniques; quality standards
- Baking science: ingredients in entremets cakes; temperature, viscosity, hygroscopy
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of entremets
- Reflective practice: analyzing outcomes of entremets cakes 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 entremets cake production steps, preparing for production, direct vs. indirect production time, prioritizing production assignments, sequencing the production of multiple components
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, terminology, writing a production schedule, visual communication
- 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 | ||
|---|---|---|---|---|---|
| 72028 |
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.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41650 |
April 5, 2027 to April 29, 2027 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | |
| 41659 |
May 3, 2027 to May 28, 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.