This course introduces students to the principles of baking, including new terminology, ingredients, and quality standards specific to baked products. Students prepare quick breads, pies & tarts, yeast breads, fruit & custard desserts. Emphasis is placed on use of time management, communication, teamwork skills, methods of preparation, baking techniques and the quality of the finished products.
Course code: CULI 1504
Credits: 4.0
Tuition: $0*
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1504
Prerequisites
Acceptance into the Professional Cook 1 + Catering Certificate program or Culinary Arts Diploma (International ) program
No schedule is currently available. Please check again later.
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Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 61631 | August 2, 2022
to August 25, 2022 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
Online
Delivery: Shop/Teaching Kitchen
See full schedule | Kraatz, Robert |
| 61683 | October 24, 2022
to November 17, 2022 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
Online
See full schedule | Kraatz, Robert |
| 74203 | January 9, 2023
to February 2, 2023 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Kraatz, Robert |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 61793 | August 29, 2022
to September 22, 2022 | Mon, Tue, Wed, Thu | 7:00 am - 1:00 pm
Online
See full schedule | Kraatz, Robert |
| 61675 | September 26, 2022
to October 20, 2022 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Kraatz, Robert |
| 74229 | November 21, 2022
to December 15, 2022 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Kraatz, Robert |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 74196 | September 6, 2022
to January 27, 2023 | Mon, Tue, Wed, Thu, Fri | 10:00 am - 11:00 am
Gibson's Secondary School
Delivery: Lecture
See full schedule | Hookham, Kenneth |
| 74233 | September 6, 2022
to May 2, 2023 | Mon, Tue, Wed, Thu, Fri | 2:30 pm - 3:30 pm
Mission Secondary School SD#75
Delivery: Lecture
See full schedule | McKenna, Brian |
| 74180 | September 6, 2022
to April 25, 2023 | Mon, Tue, Wed, Thu | 3:30 pm - 4:30 pm
Samuel Robertson Technical Sec
Delivery: Lecture
See full schedule | Steele, Michael |
| 74188 | September 6, 2022
to June 14, 2023 | Mon, Tue, Wed, Thu | 4:30 pm - 5:15 pm
Walnut Grove SecSchool-us WGSS
Delivery: Lecture
See full schedule | Dawe, Laura |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 74242 | January 9, 2023
to February 9, 2023 | Mon, Tue, Wed, Thu | 3:15 pm - 7:15 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Gonneau, Josh |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 74266 | February 6, 2023
to March 2, 2023 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Kraatz, Robert |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 74282 | March 6, 2023
to March 30, 2023 | Mon, Tue, Wed, Thu | 7:00 am - 1:45 pm
VCC Downtown Campus
Delivery: Shop/Teaching Kitchen
See full schedule | Kraatz, Robert |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice and Skills
3. Health And Safety Principles for Baking
4. Commercial Kitchen Equipment Review and Introduction to Baking Equipment
5. Introduction to Basic Baking Principles
6. The Science and Chemistry Behind Ingredients in Baking
7. Basic Mixing Principles
8. Introduction to Applied Baking
9. Cookie Production
10. Quick Bread Production
11. Yeast Bread Production
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.
