Building on basic cake design and assembly knowledge, this course allows learners to create more complex dessert cakes containing varied fillings and layers. Topics include visual appeal, textural contrast and taste. Studies of how base recipes work, together with opportunities to adapt and design new recipes, allow students the chance to deepen their knowledge of how ingredients function and interact as well as how proper techniques need to be applied.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
Prerequisites
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.
- specialty cakes, gateaux, torten, bavarians, mousses, handling of fresh fruit, fruit desserts, decoration, storage and packaging; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
Course schedules
Select your program to see the available course schedules.
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.