BAKG 1275: Chocolate & Confectionery
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 study of ingredients, processes, techniques, tools, and equipment used in the production of chocolates and confections.
A variety of techniques including advanced mousses, custards, creams, textural contrast, moulds, glazes, and decorations 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 1165, BAKG 1170, BAKG 1175.
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 chocolates
- Describe and apply the theoretical principles and production techniques to produce a variety of confections
- Assess chocolates and confections for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of chocolates and confections
- Apply effective time management, communication, and teamwork skills needed to produce chocolate and confections
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
|
Project
|
5
|
Applied theory project
|
Quizzes/Tests
|
15
|
Theory quizzes
|
Course topics
- Classifications of chocolate and chocolate confections, production techniques, quality standards
- Classifications of confectionery items, production techniques, quality standards
- Baking science: cocoa, couverture, tempering, ganache, crystallization, bloom, fillings, enrobing, sugar cooking and stages of hardness, caramelization aeration, casting, spinning
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of chocolates and confections
- Reflective practice: analyzing outcomes of chocolate and confectionery products 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 confectionery, preparing for production, direct vs. indirect production time, sequencing production tasks, maintaining chocolate temper, timing 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 communication, terminology, writing a resume and cover letter
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management; packaging and labelling
Learning resources
Advanced Bread and Pastry, 1st 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.