Cake Making

This course introduces students to the basic technical and essential cake making principles of aeration and emulsification. This course allows the student to understand, apply and problem-solve these principles through the making of cakes, sponges, various pastry bases as well as icings, buttercreams, and glazes. Furthermore, students will apply teamwork, communication and health and safety principles throughout their practice.
Students will select and use ingredients, equipment and production methods according to production criteria and industry standards. Time is planned and organized on a daily basis to meet course requirements and to achieve proficiency.

This course is part of the full-time Baking Foundation - High School, Baking and Pastry Arts - Advanced Baking Specialty, Baking and Pastry Arts - ESL, Baking and Pastry Arts - Patisserie Specialty Programs.

Prerequisites

What you will learn

• Aeration, air-cell development methods, emulsion, emulsification methods, ingredient characteristics and functions, specific gravity, batter spreading and panning, techniques to create different types of icings, fillings and glazes, baking of various types of batters, storage and handling; preparation of icing for practice piping; basic piping techniques; mathematical conversions and calculations; 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; reflective observations of performance, development and learning; safety and sanitation procedures, application of inventory and waste management.

How to register

This course is offered as part of a VCC program only.

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.