vcc.ca
BAKG 2140: Advanced 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 advanced study of ingredients, processes, techniques, tools, and equipment used in the production of advanced cakes and cookies.
A variety of techniques including advanced mousses, custards, creams, textural contrast, moulds, glazes, and decorations 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
2nd Year Post-secondary
Prerequisites
BAKG 1270.
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 advanced cakes and cookies
- Describe and apply the theoretical principles and production techniques to produce a variety of advanced mousses, custards, creams, and glazes
- Describe and apply the theoretical principles and production techniques to produce a variety of decorative components
- Assess advanced cakes and cookies for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of advanced cakes and cookies
- Apply effective time management, communication, and teamwork skills needed to produce advanced 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 |
Theory quizzes |
Course topics
- Classifications and design of advanced cakes and cookies, production techniques, quality standards
- Classifications of advanced mousses, custards, creams, and inclusions; production techniques; quality standards
- Designing and preparing tempered chocolate and confectionery decorations for advanced cakes and cookies
- Adapting advanced cake and cookie formulas to accommodate specific dietary needs
- Baking science: ingredients in advanced cakes and cookies; temperature and viscosity; couverture, invert sugar, tempering, crystallization of cocoa butter and sugar in chocolate and sugar craft
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of entremets
- Reflective practice: analyzing outcomes of advanced cakes and cookies based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: reading and following advanced cake and cookie production steps, 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, terminology, writing a production schedule, visual communication
- Bakery management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; production costing; photographing and displaying finished products on social media
Learning resources
Advanced Bread and Pastry, 1st 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.