This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic pastries and desserts.
A variety of techniques including pie and pastry dough mixing and handling, filling and makeup, baking, and finishing are explored. 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
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What you will learn
- Basic pastry dough classifications, production techniques, quality standards
- Basic puff pastry dough classifications, production techniques, quality standards
- Basic pie and tart classifications, production techniques, quality standards
- Basic dessert classifications, production techniques, quality standards
- Sweet and savoury fillings and finishes for basic laminated and non-laminated pastries, pies, and desserts: classifications, production techniques, quality standards
- Baking science: eggs, milk & milk products; change processes during mixing, baking, and cooling
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic laminated and non-laminated pastries, pies, and desserts
- Reflective practice: analyzing outcomes of basic laminated and non-laminated pastries, pies, and desserts based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: converting measurements between metric and imperial systems
- Production planning and time management: reading and following formulas in the production of basic laminated and non-laminated pastries, pies, and desserts; preparing for production, prioritizing production assignments, efficiency practices in baking
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; types of hazards and emergencies, safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, participating in a team
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; posting images of finished products on social media
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.