This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of pies, tarts, and puff pastries.
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
- Pastry dough classifications, production techniques, quality standards
- Pie and tart classifications, production techniques, quality standards
- Puff pastry classifications, production techniques, quality standards
- Fillings for pies, tarts, puff pastries: classifications, production techniques, quality standards
- Baking science: eggs, milk & milk products; heat transfer
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of pies, tarts, and puff pastries
- Reflective practice: analyzing outcomes of pies, tarts, and puff pastries 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, recipe costing
- Production planning and time management: reading and following formulas in the production of pies, tarts, and puff pastries; 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
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.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41369 |
April 7, 2026 to April 30, 2026 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 61314 |
June 1, 2026 to June 25, 2026 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 42865 |
May 4, 2026 to May 28, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
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.