vcc.ca
BAKG 1279: Selected Topics in Pastry Arts
Effective date
January 2023
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with specialized study in two advanced topics in the pastry arts and the corresponding ingredients, processes, techniques, tools, and equipment. It explores current trends in pastry arts with a focus on foundational principles.
Topics are determined based on instructor expertise and may include two of: chocolate showpieces, confectionery, sugar art, molecular gastronomy, vegan & gluten free desserts, advanced frozen desserts, gum paste & pastillage.
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 select advanced items in the pastry arts.
- Assess select advanced items in the pastry arts for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of select advanced items in the pastry arts
- Apply effective time management, communication, and teamwork skills needed to produce select advanced items in the pastry arts
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 |
|
Quizzes/Tests |
20 |
Theory quizzes |
Course topics
- Elements and design of select advanced items in pastry arts, production techniques, quality standards
- Ingredients, principles, and processes relating to select advanced items in pastry arts
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of select advanced items in pastry arts
- Reflective practice: analyzing outcomes of select advanced items in pastry arts 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 and instructions for select advanced items in pastry arts, preparing for production, prioritizing production assignments
- 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 relating to select advanced items in pastry arts
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures
Learning resources
One or more of the following:
Advanced Bread and Pastry, 1st edition
How Baking Works, 3rd edition
Other resources as determined by the instructor
Advanced Bread and Pastry, 1st edition
How Baking Works, 3rd edition
Other resources as determined by the instructor
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.