vcc.ca
BAKG 1278: Advanced Decoration
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 wedding cakes, gum paste flowers, marzipan figures, and flooded cookies.
This course builds on the previous cake and pastry courses with additional focus on the design process, client communication, production costing, and marketing. 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
2.0
Year of study
1st Year Post-secondary
Prerequisites
BAKG 1275, BAKG 1276, BAKG 1277.
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 various of wedding cake styles and decorative items.
- Assess wedding cakes and decorative items for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of wedding cakes and decorative items
- Apply effective time management, communication, and teamwork skills needed to produce wedding cakes and decorative items
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 10
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 40
Total Hours: 50
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 40
Total Hours: 50
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 wedding cakes and decorative items, production techniques, quality standards
- Baking science: icings, modeling media, colour palettes, tiered cakes, gravity, light
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of wedding cakes and decorative items
- Reflective practice: analyzing wedding cakes and decorations based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: clarifying and following visual instructions, preparing for production, prioritizing and sequencing the design and production of wedding cakes and decorative items
- 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, terminology, visual communication, customer service, billing
- Bakery Management: inventory and receiving, storage temperatures and light exposure, waste management procedures, calculating cake sizes, transportation and assembly
Learning resources
Advanced Bread and Pastry, 1st edition
Professional Baking, 8th edition
Professional Baking, 8th 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.