English - Applied Baking (BAKG 1241)

• Baking and Pastry Industry and Terminology (e.g. pronunciation practice, specialized baking products and concepts such as fermentation, lamination, aeration, emulsification, etc., specialized baking equipment and tools, specialized ingredients and their functions, etc.)
• Study skills for Baking (e.g. work site visits, descriptive vocabulary used to evaluate baking product outcomes, language and concepts for FOODSafe, meeting skills for planning design and decoration projects, internet research skills, presentation skills for capstone project, etc.)
• Communication Strategies for the baking classroom and kitchen Review (e.g. active listening, clarifying, confirming, following instructions, giving instructions, requesting feedback, giving feedback, etc.)
• Communication Strategies for the industry practicum and job search (e.g. describing personal strengths and weaknesses, anticipating and practicing typical interview questions, conducting an informational interview, writing a resume, networking, etc.)

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