This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of advanced desserts with an emphasis on plated and frozen desserts and the advanced technologies used to produce them.
This course focuses on the production techniques and design of individual desserts, decorations, frozen desserts, and dessert service. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Prerequisites
BAKG 1260.
Missing prerequisites?
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
What you will learn
- Design and production of modern advanced desserts, production and service techniques, quality standards
- Adapting advanced dessert formulas to accommodate specific dietary needs
- Baking science: advanced technologies in dessert preparation, measuring sugar density, emulsifiers, stabilizers, water crystallization, fat crystallization
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced desserts
- Reflective practice: analyzing outcomes of advanced desserts based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating formulas for still frozen and churn frozen desserts.
- Production planning and time management: reading and following the steps in the production of advanced
desserts, preparing for production and dessert service, prioritizing production assignments, dessert service - Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, dessert service, visual communication, elements of design
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; production costing; photographing and displaying finished products
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.