vcc.ca
BAKG 1060: Basic Pastries & Desserts
Effective date
September 2025
Department
Baking & Pastry-Artisan Int'l
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic pastries and desserts.
A variety of techniques including pie and pastry dough mixing and handling, filling and makeup, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Credits
4.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe and apply the theoretical principles and production techniques to produce a variety of basic desserts and laminated and non-laminated pastries
- Assess basic desserts and laminated and non-laminated pastries for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of basic desserts and laminated and non-laminated pastries
- Apply effective time management, communication, and teamwork skills needed to produce basic desserts and laminated and non-laminated pastries
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 20
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 80
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 80
Total Hours: 100
Instructional Strategies
Lecture, demonstration, hands-on practice, group work, and independent study
Grading System
Percentages
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
60 |
Instructor observation of student’s technical, theoretical, organizational, reflective, and interpersonal skill development, and safety practices |
|
Participation |
10 |
Active engagement in classroom and lab activities |
|
Assignments |
10 |
Weekly reading assignments |
|
Quizzes/Tests |
20 |
Weekly theory quizzes |
Course topics
- Basic pastry dough classifications, production techniques, quality standards
- Basic puff pastry dough classifications, production techniques, quality standards
- Basic pie and tart classifications, production techniques, quality standards
- Basic dessert classifications, production techniques, quality standards
- Sweet and savoury fillings and finishes for basic laminated and non-laminated pastries, pies, and desserts: classifications, production techniques, quality standards
- Baking science: eggs, milk & milk products; change processes during mixing, baking, and cooling
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic laminated and non-laminated pastries, pies, and desserts
- Reflective practice: analyzing outcomes of basic laminated and non-laminated pastries, pies, and desserts based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: converting measurements between metric and imperial systems
- Production planning and time management: reading and following formulas in the production of basic laminated and non-laminated pastries, pies, and desserts; preparing for production, prioritizing production assignments, efficiency practices in baking
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; types of hazards and emergencies, safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, participating in a team
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; posting images of finished products on social media
Learning resources
Professional Baking, 8th edition
How Baking Works, 3rd edition
How Baking Works, 3rd edition
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.