Gluten Free Baking (BAKG 1343)

A variety of gluten-free ingredients are introduced in this course. Students learn how to make gluten-free products using items such as rice flour and xanthan gum. Gluten-free substitutes to traditional baking are also explored. This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.

Course code: BAKG 1343

Credits: 1.0

Tuition: $0^*

Length: 25 hours

Course outline: https://www.vcc.ca/deptUploads/course-outlines/BAKG-1343.pdf

Schedule†

BAKG 1343 schedule for programs:

BAAR

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Instructor	Dates	Day/Time	Instructor
73302	Jang, Elizabeth	16-Dec-2019 to 20-Dec-2019	Mon, Tue, Wed, Thu, Fri \| 7:00 a.m - 9:00 a.m	Jang, Elizabeth
73302 VCC Downtown Campus		16-Dec-2019 to 20-Dec-2019	Mon, Tue, Wed, Thu, Fri \| 9:00 a.m - 12:30 p.m

Schedule†

BAKG 1343 schedule for programs:

BART

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time
43245	04-May-2020 to 07-May-2020	Mon, Tue, Wed, Thu \| 1:00 p.m - 3:00 p.m
43245 VCC Downtown Campus	04-May-2020 to 07-May-2020	Mon, Tue, Wed, Thu \| 3:00 p.m - 7:30 p.m
60402	27-Jul-2020 to 01-Oct-2020	Mon, Tue, Wed, Thu \| 2:15 p.m - 2:15 p.m
60402 VCC Downtown Campus	27-Jul-2020 to 01-Oct-2020	Mon, Tue, Wed, Thu \| 7:15 p.m - 7:45 p.m

query

RESULTSET

query
	BEGIN_TIME_ROUND	DAY_OF_WEEK	END_DATE	END_TIME_ROUND	SIRASGN_PIDM	SSBSECT_CRN	SSBSECT_SEATS_AVAIL	SSBSECT_TERM_CODE	SSBSECT_VOICE_AVAIL	SSBSECT_WAIT_COUNT	SSRBLCK_BLCK_CODE	SSRMEET_BEGIN_TIME	SSRMEET_BLDG_CODE	SSRMEET_END_DATE	SSRMEET_END_TIME	SSRMEET_ROOM_CODE	SSRMEET_SCHD_CODE	SSRMEET_START_DATE	START_DATE	STVSCHD_DESC
1	2019-12-01 07:00:00.0	Mon Tue Wed Thu Fri	20-Dec-2019	2019-12-01 09:00:00.0	20001404	73302	7	201970	N	0	BAAR131	0700	DTN	2019-12-20 00:00:00.0	0859	113B	L	2019-12-16 00:00:00.0	16-Dec-2019	Shop/Teaching Kitchen
2	2019-12-01 09:00:00.0	Mon Tue Wed Thu Fri	20-Dec-2019	2019-12-01 12:30:00.0	20001404	73302	7	201970	N	0	BAAR131	0900	DTN	2019-12-20 00:00:00.0	1229	214	K	2019-12-16 00:00:00.0	16-Dec-2019	Shop/Teaching Kitchen
3	2019-12-01 13:00:00.0	Mon Tue Wed Thu	07-May-2020	2019-12-01 15:00:00.0	[empty string]	43245	1	202040	N	0	BART131IE	1300	DTN	2020-05-07 00:00:00.0	1459	113C	L	2020-05-04 00:00:00.0	04-May-2020	Lecture
4	2019-12-01 15:00:00.0	Mon Tue Wed Thu	07-May-2020	2019-12-01 19:30:00.0	[empty string]	43245	1	202040	N	0	BART131IE	1500	DTN	2020-05-07 00:00:00.0	1929	214	L	2020-05-04 00:00:00.0	04-May-2020	Lecture
5	2019-12-01 14:15:00.0	Mon Tue Wed Thu	01-Oct-2020	2019-12-01 14:15:00.0	[empty string]	60402	1	202060	N	0	BART131IE	1408	DTN	2020-10-01 00:00:00.0	1414	217	L	2020-07-27 00:00:00.0	27-Jul-2020	Lecture
6	2019-12-01 19:15:00.0	Mon Tue Wed Thu	01-Oct-2020	2019-12-01 19:45:00.0	[empty string]	60402	1	202060	N	0	BART131IE	1910	DTN	2020-10-01 00:00:00.0	1944	217	K	2020-07-27 00:00:00.0	27-Jul-2020	Lecture

CACHED

false

EXECUTIONTIME

SQL

SELECT ssbsect_crn, ssbsect_term_code, ssrblck_blck_code, ssrmeet_start_date, ssrmeet_end_date, TO_CHAR(ssrmeet_start_date, 'DD-Mon-YYYY') AS start_date, TO_CHAR(ssrmeet_end_date, 'DD-Mon-YYYY') AS end_date, ssrmeet_begin_time, ssrmeet_end_time, TRUNC( TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_begin_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as begin_time_round, TRUNC( TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) + ( ROUND( (TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS') - TRUNC(TO_DATE(CONCAT(ssrmeet_end_time,'00'),'HH24:MI:SS')) ) * 96 ) / 96) as end_time_round, DECODE(ssrmeet_sun_day, 'U', 'Sun ', '') || DECODE(ssrmeet_mon_day, 'M', 'Mon ', '') || DECODE(ssrmeet_tue_day, 'T', 'Tue ', '') || DECODE(ssrmeet_wed_day, 'W', 'Wed ', '') || DECODE(ssrmeet_thu_day, 'R', 'Thu ', '') || DECODE(ssrmeet_fri_day, 'F', 'Fri ', '') || DECODE(ssrmeet_sat_day, 'S', 'Sat ','') AS day_of_week, ssrmeet_bldg_code, ssrmeet_room_code, sirasgn_pidm, ssbsect_seats_avail, ssbsect_wait_count, ssbsect_voice_avail, ssrmeet_schd_code, stvschd_desc FROM ssbsect INNER JOIN stvschd ON ssbsect_schd_code = stvschd_code AND ssbsect_schd_code NOT IN ('PLA', 'CL', 'CB', 'CI', 'T') LEFT OUTER JOIN ssrblck ON ssrblck_term_code = ssbsect_term_code AND ssrblck_crn = ssbsect_crn LEFT OUTER JOIN ssrmeet ON ssrmeet_term_code = ssbsect_term_code AND ssrmeet_crn = ssbsect_crn LEFT OUTER JOIN sirasgn ON sirasgn_crn = ssbsect_crn AND sirasgn_term_code = ssbsect_term_code WHERE ssbsect.ssbsect_subj_code = 'BAKG' AND ssbsect.ssbsect_crse_numb = '1343' AND ssbsect.ssbsect_term_code >= 201970 AND ssbsect.ssbsect_ssts_code = 'A' AND ssbsect.ssbsect_ptrm_end_date > sysdate-1 ORDER BY ssrmeet_start_date, ssrmeet_begin_time, ssbsect_crn

array

struct
1	73302
2	BAAR131

struct
1	73302
2	BAAR131

struct
1	43245
2	BART131IE

struct
1	43245
2	BART131IE

struct
1	60402
2	BART131IE

struct
1	60402
2	BART131IE

array

struct
1	BAAR BAAR
2	73302
3	BAAR131

struct
1	BART BART
2	43245 60402
3	BART131IE

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* 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.

Gluten Free Baking (BAKG 1343)

Schedule†

BAKG 1343 schedule for programs:

Schedule†

BAKG 1343 schedule for programs:

Additional Information

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