Baking and Pastry Arts – Pastry Vancouver Community College

Program Description

Develop professional skills for fine pastry production including foundational baking, plated desserts, cake design, and chocolate and confection work. What you will learn Health, sanitation, safety Use of bakery equipment including scales, mixers, proofers, and ovens Knife skills Theoretical baking principles and processes Ingredients and methodology Biscuits and muffins Pie dough and straight dough Fermentation, leavening, gluten development Aeration and emulsification Yeast doughs, quickbreads, loaf cakes Cookies, pies, tarts Croissant, Danish, and puff dough lamination Cakes, cookies, sponges Buttercreams, glazes, ganaches Dessert plating and presentation Composition, use of colour and texture Pastries, slices, squares Deep-fat frying Yeast doughnuts, cake doughnuts, French crullers Use of seasonal fruits and other ingredients Crème brûlée and ice cream Chocolate and confection making Chocolate tempering Truffles and moulded chocolates Aerated confections and fruit jellies Caramel and sugar work Dessert cakes, layered cakes, entremets Mousses and fillings Piping skills Icings and decorative techniques Wedding cake design and assembly Flower-making and rolled fondant Marzipan figurines and airbrushing Consistency and accuracy Environmental conditions Daily production planning

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