This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of entremets and specialty desserts with an emphasis on individual pastries and plated desserts
This course builds on the techniques introduced in Advanced Cakes with additional focus on the production techniques and design of small pastries, decorations, frozen desserts, and dessert service. 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 advanced pastries, production techniques, quality standards
- Elements and design of plated desserts, production and service techniques, quality standards
- Baking science: advanced technologies in food preparation, food allergies and intolerances
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced pastries and plated desserts
- Reflective practice: analyzing outcomes of advanced pastries and plated desserts 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 the steps in the production of advanced pastries and plated desserts, preparing for production and dessert service, prioritizing production assignments, dessert service
- 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, respectful communication, terminology, dessert service, visual communication, elements of design
- 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 | ||
|---|---|---|---|---|---|
| 60177 |
October 26, 2026 to November 19, 2026 |
Shop/Teaching Kitchen Lecture |
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 | ||
|---|---|---|---|---|---|
| 72029 |
November 23, 2026 to December 17, 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 | ||
|---|---|---|---|---|---|
| 41651 |
May 3, 2027 to May 28, 2027 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | |
| 41660 |
May 31, 2027 to June 24, 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.