vcc.ca
BAKG 2165: Advanced 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 in the ingredients, processes, techniques, tools, and equipment used in the production of advanced desserts with an emphasis on plated and frozen desserts and the advanced technologies used to produce them.
This course focuses on the production techniques and design of individual desserts, decorations, frozen desserts, and dessert service. 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 1260.
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 modern advanced desserts
- Describe and apply the theoretical principles and production techniques to produce a variety of decorative components for modern advanced desserts
- Describe and apply the theoretical principles and production techniques to produce a variety of frozen desserts and components
- Assess modern advanced desserts and frozen dessert components for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of modern advanced desserts and frozen dessert components
- Apply effective time management, communication, and teamwork skills needed to produce modern advanced desserts and frozen dessert components
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
- Design and production of modern advanced desserts, production and service techniques, quality standards
- Adapting advanced dessert formulas to accommodate specific dietary needs
- Baking science: advanced technologies in dessert preparation, measuring sugar density, emulsifiers, stabilizers, water crystallization, fat crystallization
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced desserts
- Reflective practice: analyzing outcomes of advanced desserts based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating formulas for still frozen and churn frozen desserts.
- Production planning and time management: reading and following the steps in the production of advanced desserts, preparing for production and dessert service, prioritizing production assignments, dessert service
- 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, dessert service, visual communication, elements of design
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; production costing; photographing and displaying finished products
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.