Savoury & Ethnic Baking (BAKG 1344)

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.

Course code: BAKG 1344

Credits: 2.0

Tuition: $0^*

Length: 50 hours

Course outline: https://www.vcc.ca/cfm-files/course-outline.cfm?subject=BAKG&number=1344

Schedule†

BAKG 1344 schedule for programs:

BART

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
60403		October 5, 2020 to November 13, 2020	Mon, Tue, Wed, Thu, Fri \| 7:00 a.m - 7:15 a.m
60403 Online Delivery			Mon, Tue, Wed, Thu, Fri \| 8:00 a.m - 9:30 a.m
45095	Wagner, Lisa	May 10, 2021 to May 20, 2021	Mon, Tue, Wed, Thu \| 1:00 p.m - 2:00 p.m	Wagner, Lisa
45095 VCC Downtown Campus			Mon, Tue, Wed, Thu \| 2:00 p.m - 7:30 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	2020-07-01 07:00:00.0	Mon Tue Wed Thu Fri	13-Nov-2020	2020-07-01 07:15:00.0	[empty string]	60403	0	202060	N	0	BART131IE	0700	ONLINE	2020-11-13 00:00:00.0	0719	[empty string]	L	2020-10-05 00:00:00.0	05-Oct-2020	Lecture
2	2020-07-01 08:00:00.0	Mon Tue Wed Thu Fri	13-Nov-2020	2020-07-01 09:30:00.0	[empty string]	60403	0	202060	N	0	BART131IE	0800	ONLINE	2020-11-13 00:00:00.0	0929	[empty string]	K	2020-10-05 00:00:00.0	05-Oct-2020	Lecture
3	2020-07-01 13:00:00.0	Mon Tue Wed Thu	20-May-2021	2020-07-01 14:00:00.0	50084453	45095	18	202140	N	0	BART131IE	1300	DTN	2021-05-20 00:00:00.0	1359	[empty string]	L	2021-05-10 00:00:00.0	10-May-2021	Lecture
4	2020-07-01 14:00:00.0	Mon Tue Wed Thu	20-May-2021	2020-07-01 19:30:00.0	50084453	45095	18	202140	N	0	BART131IE	1400	DTN	2021-05-20 00:00:00.0	1929	[empty string]	K	2021-05-10 00:00:00.0	10-May-2021	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 = '1344' AND ssbsect.ssbsect_term_code >= 202060 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	60403
2	BART131IE

struct
1	60403
2	BART131IE

struct
1	45095
2	BART131IE

struct
1	45095
2	BART131IE

array

struct
1	BART BART
2	60403 45095
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.

Savoury & Ethnic Baking (BAKG 1344)

Schedule†

BAKG 1344 schedule for programs:

Additional Information

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