vcc.ca
BAKG 2260: Chocolate & Sugar Confections
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 study of ingredients, processes, techniques, tools, and equipment used in the production of chocolates and confections.
Students are introduced to a variety of advanced techniques and equipment to produce filled and enrobed chocolates and bonbons. Emphasis is placed on precision 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 2160, BAKG 2165.
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 filled and enrobed chocolate confections
- Describe and apply the theoretical principles and production techniques to produce a variety of sugar confections
- Assess chocolate and sugar confections for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of chocolate and sugar confections
- Apply effective time management, communication, and teamwork skills needed to produce chocolate and sugar confections
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 chocolate and chocolate confections, production techniques, quality standards
- Classifications of candies and sugar confections, production techniques, quality standards
- Adapting chocolate and confectionery formulas to meet specific dietary requirements
- Baking science: cocoa, couverture, tempering, bloom, creams and ganaches, enrobing, crystallization, caramelization, measuring sugar concentration, invert sugar, crystalline and non-crystalline sugars and candies
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of chocolates and confections
- Reflective practice: analyzing outcomes of chocolate and sugar confections 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 formulas used in chocolate and sugar confections, preparing for production, direct vs. indirect production time, sequencing production tasks, maintaining chocolate temper, precision of sugar cooking
- 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 and inclusive communication, terminology, writing a resume and cover letter
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management; 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.