BAKG 1170: Basic Cakes & 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 basic cakes and pastries.
A variety of techniques including high fat cake mixing and baking, the preparation of basic icings and fillings, and basic cake assembly and decoration 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
Prerequisites
BAKG 1150, BAKG 1155, BAKG 1160.
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 basic cakes and pastries
- Describe and apply the theoretical principles and production techniques to produce a variety of basic icings and syrups
- Describe and apply the theoretical principles and production techniques to produce a variety of simple finished cakes and pastries
- Assess simple finished cakes and pastries for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of simple finished cakes and pastries
- Apply effective time management, communication, and teamwork skills needed to produce simple finished cakes and 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
- Classifications of high fat cakes, production techniques, quality standards
- Classifications of icings, production techniques, quality standards
- Baking science: fruits, nuts, spices, flavourings, aeration, specific gravity, emulsification, colour theory, light waves
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic cakes and pastries
- Reflective practice: analyzing outcomes of basic cakes and pastries based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating formula yields for the production of basic cakes & pastries, calculating production costs
- Production planning and time management: reading and following the production steps for simple cakes and pastries, preparing for production, direct vs. indirect production time, sequencing the production of multiple components
- 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, expressing disagreement
- Bakery Management: market analysis, quality goods, displaying products on social media
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.