This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of wedding cakes, gum paste flowers, marzipan figures, and flooded cookies.
This course builds on the previous cake and pastry courses with additional focus on the design process, client communication, production costing, and marketing. 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 1275, BAKG 1276, BAKG 1277.
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 wedding cakes and decorative items, production techniques, quality standards
- Baking science: icings, modeling media, colour palettes, tiered cakes, gravity, light
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of wedding cakes and decorative items
- Reflective practice: analyzing wedding cakes and decorations based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: clarifying and following visual instructions, preparing for production, prioritizing and sequencing the design and production of wedding cakes and decorative items
- 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, visual communication, customer service, billing
- Bakery Management: inventory and receiving, storage temperatures and light exposure, waste management procedures, calculating cake sizes, transportation and assembly
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 70043 |
October 26, 2026 to November 5, 2026 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | |
| 70049 |
January 4, 2027 to January 14, 2027 |
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 | ||
|---|---|---|---|---|---|
| 41612 |
January 4, 2027 to January 14, 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.