vcc.ca
BAKG 1240: Specialty Cakes & Cookies
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 specialty cakes and cookies.
A variety of techniques including high and low fat cake and cookie mixing and baking, the preparation of basic icings and fillings, and specialty cake and cookie assembly and decoration 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
BAKG 1040.
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 specialty cake and cookie bases
- Describe and apply the theoretical principles and production techniques to produce a variety of specialty fillings, icings, syrups, creams, and mousses
- Describe and apply the theoretical principles and production techniques to produce a variety of finished specialty cakes and cookies
- Assess finished specialty cakes and cookies for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of finished specialty cakes and cookies
- Apply effective time management, communication, and teamwork skills needed to produce finished specialty cakes and cookies
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
- Classifications of high fat and low fat cakes, production techniques, quality standards
- Classifications of icings, production techniques, quality standards
- Specialty cake and cookie assembly, finishing, and decorating techniques
- Baking science: fruits, nuts, spices, flavourings, aeration, specific gravity, emulsification, colour theory, light waves
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of specialty cakes and cookies
- Reflective practice: analyzing outcomes of specialty cakes and cookies based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating formula yield using specific gravity for the production of specialty cakes and cookies
- Production planning and time management: reading and following the production steps for specialty cakes and cookies, preparing for production, direct vs. indirect production time, sequencing the production of multiple components
- 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, expressing disagreement
- 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.