This course provides students with specialized study in two advanced topics in the pastry arts and the corresponding ingredients, processes, techniques, tools, and equipment. It explores current trends in pastry arts with a focus on foundational principles.
Topics are determined based on instructor expertise and may include two of: chocolate showpieces, confectionery, sugar art, molecular gastronomy, vegan & gluten free desserts, advanced frozen desserts, gum paste & pastillage.
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 select advanced items in pastry arts, production techniques, quality standards
- Ingredients, principles, and processes relating to select advanced items in pastry arts
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of select advanced items in pastry arts
- Reflective practice: analyzing outcomes of select advanced items in pastry arts 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 and instructions for select advanced items in pastry arts, preparing for production, prioritizing production assignments
- 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 relating to select advanced items in pastry arts
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 70044 |
November 9, 2026 to November 19, 2026 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | |
| 70050 |
January 18, 2027 to January 28, 2027 |
Shop/Teaching Kitchen Lab 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 | ||
|---|---|---|---|---|---|
| 41613 |
January 18, 2027 to January 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.