vcc.ca
BAKG 1345: Catering & Special Orders
Effective date
January 2021
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course connects students to all the skills and knowledge that have been learnt throughout the program. Students apply the skills and knowledge to manage and produce customer orders. Orders can range from products that were learnt in the Introduction to Baking, Applied Baking or Artisan Baking Specialty modules.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Credits
4.0
Year of study
Grade 10 Equivalency
Prerequisites
For Artisan Baking Certificate: BAKG 1341, BAKG 1342, BAKG 1343, BAKG 1344; For Pastry Certificate: BAKG 1314, BAKG 1347, BAKG 1348, BAKG 1349, BAKG 1350.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Manage and produce customer orders precisely and efficiently
- Plan and execute daily production list to efficiently and confidently meet timely order criteria
- Evaluate product outcomes according to the theoretical principles and processes governing their production
- Apply mathematical principles to calculate formulas according to product specifications
- Adhere to industry health and safety standards in the preparation, handling and storage of products
- Comply with shop safety practices during production
- Practice professional etiquette and personal hygiene during production
- Work effectively as a team member during production
- Implement principles of bakery management and merchandising for inventory and cost control
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 20
Practicum, Self-Paced, Individual Learning: 80
Total Hours: 100
Practicum, Self-Paced, Individual Learning: 80
Total Hours: 100
Instructional Strategies
Using an experiential learning approach, this course will also provide students with the opportunity to work independently and in cooperative teams to manage and complete customer orders. Group discussions are facilitated to reflect on processes, product outcomes and learning.
Grading System
Letter Grade (A-F)
Passing grade
B- (70%)
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
70 |
Instructor observation of daily hands-on skill development, organization and adherence to safety and sanitation practices |
|
Assignments |
20 |
Reflective journal online |
|
Participation |
10 |
Self and peer evaluation, instructor evaluation, punctuality, attendance |
Course topics
- Order intake and fulfillment; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
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.