BAKG 1108: French Pastries
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to the basic technical and artistic aspects used for creating French pastries, covering topics such as assembly techniques and contemporary design and finishing methods. Students apply theoretical concepts such as ingredient function, formula balancing and calculation, leavening, aeration, and gluten development to their practice. Furthermore, students will apply teamwork, communication and health and safety principles throughout their practice.
Students will select and use ingredients, equipment and production methods according to production criteria and industry standards. Time is planned and organized on a daily basis to meet course requirements and to achieve proficiency.
This course is part of the full-time Baking Foundation - High School, Baking and Pastry Arts - Advanced Baking Specialty, Baking and Pastry Arts - ESL, Baking and Pastry Arts - Patisserie Specialty Programs.
Year of study
1st Year Post-secondary
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe the need and design considerations for French pastries.
- Make and prepare all components required for the design and assembly of the French pastries.
- Assemble and decorate French pastries using a variety of cakes, bases, fruits, fillings, icings and decorative techniques.
- Cut and portion pastries accurately with minimal waste.
- Design French pastries which take into account seasonal availability, flavor combinations and customer need.
- Use appropriate bakery tools and equipment safely and effectively.
- Recognize the theoretical principles and processes that influence product outcomes.
- Plan and execute daily production list to efficiently and confidently meet specific production criteria.
- Evaluate products according to governing theoretical principles and processes.
- Apply mathematical principles to calculate formulas according to production specifications.
- Adhere to industry health and safety standards in the preparation, handling, and storage of products.
- Comply with shop safety practices during production.
- Practice professional etiquette and personal hygiene during production.
- Work effectively as a team member during production.
- Implement principles of bakery management and merchandising for inventory and cost control.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 10
Practicum, Self-Paced, Individual Learning: 40
Total Hours: 50
Instructional Strategies
Using an experiential approach, this course will provide students with the opportunity to work independently and in cooperative teams to apply theory to practice in the kitchen. Theory will also be integrated with practice during demonstrations and station work. Continuous reflection gives students the opportunity to deepen their learning as they reflect on their own performance, product outcomes and understanding.
Grading System
Letter Grade (A-F)
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Lab Work
|
75
|
Instructor observation of hands-on skill development, organization, safety & sanitation, and participation
|
Other
|
15
|
Combined theory quizzes & tests, final theory test and special assignments
|
Final Exam
|
10
|
Final practical test
|
Course topics
- Ingredient characteristics and functions, need for French pastries, design considerations, flavor combinations, preparation methods, assembly and make-up, portioning, finishing, storage and packaging as applied to product outcomes; mathematical conversions and calculations; application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; reflective observations of performance, development and learning; safety and sanitation procedures, application of inventory and waste management.
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.