In this course, students will learn about the ingredients, processes, techniques, tools, and equipment used in the production of celebration cakes, gum paste flowers, marzipan figures, chocolate and sugar decorations.
This course builds on the previous courses with an 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 2160, BAKG 2165.
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 celebration cakes and decorative items, production techniques, quality standards
- Baking science: icings, modeling media, advanced colour theory, tiered cakes, gravity, light, condensation
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of celebration cakes and decorative items
- Reflective practice: analyzing celebration 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 celebration 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, financial terminology, visual communication, customer service, contract of engagement, billing
- Bakery Management: inventory and receiving, storage temperatures, light exposure, waste management procedures, calculating cake sizes, transportation and assembly, production costing, photographing and displaying finished products on social media
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.