In this course, students apply baking principles to savoury and ethnic baking. Savoury items such as meat and vegetable pies, sausage rolls, cornish pasties and calzones will be covered, along with ethnic items such as Asian buns and tarts, pita bread and flat breads. Sandwiches are also included.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
Preparation of meats and vegetables, make-up of savoury products, preparation of fillings for asian-style buns and tarts, make-up of asian-style buns and tarts, flat breads, creative and flavorful garnishes and fillings for artisan sandwiches; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.
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