This course focuses on the technical and artistic aspects of creating small desserts and pastries, covering topics such as assembly techniques and contemporary design and finishing issues. Students create a variety of small desserts and pastries suitable for individuals, buffet tables and parties, using repetition in solidifying their technical skills.
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.
- need for small desserts and pastries, design considerations, flavor combinations, french pastry, small cakes, petits fours, 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.