vcc.ca
BAKG 1277: Advanced Pastries & Dessert Presentation
Effective date
January 2023
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of entremets and specialty desserts with an emphasis on individual pastries and plated desserts
This course builds on the techniques introduced in Advanced Cakes with additional focus on the production techniques and design of small pastries, decorations, frozen desserts, and dessert service. 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:
- Describe and apply the theoretical principles and production techniques to produce a variety of advanced pastries
- Describe and apply the theoretical principles and production techniques to produce a variety of traditional and modern plated desserts
- Describe and apply the theoretical principles and production techniques to produce a variety of decorative components for advanced pastries and plated desserts
- Assess advanced pastries for consistency and quality standards
- Assess plated desserts for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of advanced pastries and plated desserts
- Apply effective time management, communication, and teamwork skills needed to produce advanced pastries and plated desserts
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 20
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 80
Total Hours: 100
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 |
5 |
Applied theory project |
|
Quizzes/Tests |
15 |
Theory quizzes |
Course topics
- Elements and design of advanced pastries, production techniques, quality standards
- Elements and design of plated desserts, production and service techniques, quality standards
- Baking science: advanced technologies in food preparation, food allergies and intolerances
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced pastries and plated desserts
- Reflective practice: analyzing outcomes of advanced pastries and plated desserts 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 the steps in the production of advanced pastries and plated desserts, preparing for production and dessert service, prioritizing production assignments, dessert service
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, dessert service, visual communication, elements of design
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; 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.