This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of advanced pastries with an emphasis on individual entremets.
It introduces students to the design and production of small pastries and decorations. 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?
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What you will learn
- Classification and design of advanced pastries, production techniques, quality standards
- Designing and preparing tempered chocolate and crafted confectionery decorations for advanced pastries
- Adapting advanced pastry formulas to accommodate specific dietary needs
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced pastries
- Reflective practice: analyzing outcomes of advanced pastries based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: reading and following the steps in the production of advanced pastries, preparing for production, prioritizing production assignments
- 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 and inclusive communication, terminology, 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 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.