vcc.ca
BAKG 1350: Wedding Cakes & Marzipan
Effective date
January 2021
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
In this course, the broad world of wedding cakes is explored. Students learn the fundamentals of wedding cake styles, design, assembly and finishing. Technical skills include fine piping, flower-making and handling of rolled fondant. Topics also include the creation of marzipan figurines and air-brushing.
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
BAKG 1242, BAKG 1243, BAKG 1244, BAKG 1245, BAKG 1246, BAKG 1247.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Identify classic and contemporary styles of wedding cakes, including current wedding cake trends
- Design, assemble, cover and decorate wedding cakes using rolled fondant, proper tools, and a variety of decorative techniques
- Illustrate wedding cake designs in color
- Create marzipan figures such as fruits and animals using moulding, coloring and air-brushing techniques and marzipan tools
- 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
- Apply for a production position in the baking industry
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 5
Practicum, Self-Paced, Individual Learning: 45
Total Hours: 50
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.
In preparation for the industry practicum placement, time is also spent during this course to prepare students for resume-building, employer research and outreach, and job/placement interviews. Role plays will be used to prepare for the job/placement interviews.
In preparation for the industry practicum placement, time is also spent during this course to prepare students for resume-building, employer research and outreach, and job/placement interviews. Role plays will be used to prepare for the job/placement interviews.
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 |
|
Assignments |
30 |
Online reflective journal with images of wedding cakes, drawings/ illustrations of wedding cake designs, research on potential practicum sites |
|
Participation |
10 |
Self and peer evaluation, instructor evaluation, punctuality, attendance |
Course topics
- marzipan figures, rolled fondant, wedding cake styles, wedding cake criteria, 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; resume-building, employer research and selection, job/placement interview skills
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.