This course includes an orientation to the program and introduces learners to vocabulary and pronunciation specific to the kitchen and baking classroom. It provides an introduction to the baking industry and to the language and communication skills required for teamwork and professionalism. Using an experiential learning approach with focus on role-rehearsals and coaching, this course will provide learners with the opportunity to work independently and in cooperative teams. Learners will practice communication strategies like: clarifying and confirming understanding in the baking classroom and kitchen, following instructions and troubleshooting and problem-solving issues in baking. Direct feedback from the teacher will be provided on clear speech and intelligibility.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking & Pastry Arts Pastry Program.
Course code: BAKG 1141
Length: 100 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1141.pdf
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.