vcc.ca
BAKG 1348: Dessert Cakes
Effective date
May 2016
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
Building on basic cake design and assembly knowledge, this course allows learners to create more complex dessert cakes containing varied fillings and layers. Topics include visual appeal, textural contrast and taste. Studies of how base recipes work, together with opportunities to adapt and design new recipes, allow students the chance to deepen their knowledge of how ingredients function and interact as well as how proper techniques need to be applied.
This course is part of the full-time Baking and Pastry Arts - Pastry Program.
Credits
3.0
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:
- Assemble and decorate cakes using a variety of bases, fruits, fillings, icings and decorative techniques
- Employ various techniques to make mousses to achieve proper texture, density and flavor
- Describe and execute methods to make fillings as varied as bavarian, sabayon, ganache and gelee
- Practice piping skills using assorted piping tips
- Design cakes that take into account seasonal availability, flavor combinations and customer need
- Describe common and traditional cakes such as St. Honore, Tiramisu and Sacher Torte
- Plan and execute daily production list to efficiently and confidently meet specific production 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: 5
Practicum, Self-Paced, Individual Learning: 70
Total Hours: 75
Practicum, Self-Paced, Individual Learning: 70
Total Hours: 75
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.
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
- specialty cakes, gateaux, torten, bavarians, mousses, handling of fresh fruit, fruit desserts, decoration, storage and packaging; 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.