BAKG 1155: Pies, Tarts, Puff Pastries
Effective date
January 2023
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of pies, tarts, and puff pastries.
A variety of techniques including pie and pastry dough mixing and handling, filling and makeup, baking, and finishing 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.
Year of study
1st Year Post-secondary
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 pies and tarts
- Describe and apply the theoretical principles and production techniques to produce a variety of puff pastries
- Assess pies, tarts, and puff pastries for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of pies, tarts, and puff pastries
- Apply effective time management, communication, and teamwork skills needed to produce pies, tarts, and puff pastries
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 20
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
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
- Pastry dough classifications, production techniques, quality standards
- Pie and tart classifications, production techniques, quality standards
- Puff pastry classifications, production techniques, quality standards
- Fillings for pies, tarts, puff pastries: classifications, production techniques, quality standards
- Baking science: eggs, milk & milk products; heat transfer
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of pies, tarts, and puff pastries
- Reflective practice: analyzing outcomes of pies, tarts, and puff pastries based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: converting measurements between metric and imperial systems, recipe costing
- Production planning and time management: reading and following formulas in the production of pies, tarts, and puff pastries; preparing for production, prioritizing production assignments, efficiency practices in baking
- 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 communication, terminology, participating in a team
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
Learning resources
Professional Baking, 8th 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.