vcc.ca
BAKG 1376: Pastry Arts Work Experience
Effective date
January 2023
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with the opportunity to apply the skills and knowledge acquired throughout the certificate to a professional pastry arts setting under the supervision of a professional baker.
Credits
3.0
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:
- Apply advanced skills and knowledge in baking to the production of a variety of baked goods in a professional baking business.
- Evaluate baked goods in a professional baking business for consistency and accuracy in yield, flavour, texture, and overall appearance according to product specifications and standards.
- Identify and describe the principles of nutrition relating to the baked goods in a professional baking business.
- Adhere to industry health, safety and employment standards in the preparation, handling, and storage of food and equipment in a professional baking business.
- Apply the knowledge, skills, and attitudes necessary for success and sustainable professional practice in a professional baking business.
- Reflect on performance and practice to enhance professional skills needed to enter and advance in professional baking.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 3
Practicum, Self-Paced, Individual Learning: 90
Total Hours: 93
Practicum, Self-Paced, Individual Learning: 90
Total Hours: 93
Instructional Strategies
Practicum
Grading System
Percentages
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Field Experience |
|
Industry supervisor evaluation (one mid-point evaluation and one final evaluation) |
|
Assignments |
|
3 weekly activity reports |
|
Assignments |
|
Reflection on practicum learning experience |
Course topics
- Production of a variety of baked goods
- Consistency and accuracy in the production of baked goods
- Adherence to industry health, safety, and employment standards in a baking business
- Application of the knowledge, skills, and attitudes necessary for success and sustainable professional practice in a professional baking business
- Recording and reflecting on activity, observations, and learning while working in a professional baking business
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.