vcc.ca
BAKG 1260: Specialty 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 further study of the ingredients, processes, techniques, tools, and equipment used in the production of specialty pastries and introduces them to ice creams and frozen desserts. It also introduces students to principles and practices of using social media to display products.
Specialized techniques for mixing, baking, assembly, and decoration are explored to produce a variety of specialty pastries and frozen desserts. 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 1060.
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 cake and pastry bases for specialty laminated and non-laminated pastries and frozen desserts
- Describe and apply the theoretical principles and production techniques to produce a variety of fillings, icings, syrups, creams, and mousses for specialty laminated and non-laminated pastries and frozen desserts
- Describe and apply the theoretical principles and production techniques to produce a variety of finished specialty laminated and non-laminated pastries and frozen desserts
- Assess finished specialty laminated and non-laminated pastries and frozen desserts for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of finished specialty laminated and non-laminated pastries and frozen desserts
- Apply effective time management, communication, and teamwork skills needed to produce finished specialty laminated and non-laminated pastries and frozen desserts
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 laminated and non-laminated pastry bases for specialty pastries, production techniques, quality standards
- Classifications of mousses and creams, production techniques, quality standards
- Specialty pastry and dessert assembly, finishing, and decorating techniques
- Still-frozen and churn-frozen desserts, including ice cream, gelato, parfait, sorbet, sherbet
- Baking science: chocolate & cocoa, gelling agents, stabilizers, aeration, overrun, residency
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of specialty pastries and desserts
- Reflective practice: analyzing outcomes of specialty cakes & pastries 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 and the volume measurements
- Production planning and time management: reading and following the productions steps for specialty pastries and desserts, preparing for production, direct vs. indirect production time, prioritizing production assignments, sequencing the production of multiple components
- 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, respectful communication, terminology, refusing a request
- 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.