vcc.ca

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. 

Credits

4.0 

Year of study

1st Year Post-secondary 

Prerequisites

BAKG 1165, BAKG 1170, BAKG 1175. 

Corequisites

None 

Course Learning Outcomes

Upon successful completion of this course, students will be able to:

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 

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 

Project 

Applied theory project 

Quizzes/Tests 

15 

Theory quizzes  

Course topics

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.
Generated at: 10:20 am on Mar. 28, 2024