vcc.ca

BAKG 1347: Chocolate & Confections 

Effective date

May 2016 

Department

Baking & Pastry Arts 

School

Hospitality, Food Studies and Applied Business 
 




Description

This course introduces learners to the theoretical, practical and artistic aspects of chocolate and confection making. Topics include couverture tempering techniques and mould and filling preparation. Students apply these and other techniques to the creation of a variety of truffles and hand-dipped and moulded chocolates. Building on sugar cooking skills, students will also create aerated confections, fruit jellies and caramels. Contemporary issues surrounding the origins and production of chocolate will also be explored. This course is part of the full-time Baking and Pastry Arts - Pastry Program. 

Credits

2.0 

Year of study

1st Year Post-secondary 

Prerequisites

None 

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: 5
Practicum, Self-Paced, Individual Learning: 45
Total Hours: 50
 

Instructional Strategies

Using an experiential learning approach, this course will also provide students with the opportunity to work independently and in cooperative teams to apply theory to practice and to reflect on their own performance and
product outcomes. Demonstrations will be held to show the proper execution of techniques, product make-up, and
finishing. Group discussions are facilitated to reflect on processes, product outcomes and learning. 

Grading System

Letter Grade (A-F) 

Passing grade

B- 
 

Evaluation Plan

Type

Percentage

Assessment activity

Lab Work 

60 

Instructor observation of daily hands-on skill development, organization and adherence to safety and sanitation practices 

Quizzes/Tests 

10 

Theory quizzes 

Participation 

10 

Self and peer evaluation, instructor evaluation, punctuality, attendance 

Assignments 

20 

Online reflective journal, exploration of origin and production of chocolate 

Course topics

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.
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