Baking Techniques (CULI 1504)
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 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-1504.pdf
Prerequisites
Acceptance into the Professional Cook 1 + Catering Certificate program or Culinary Arts Diploma (International ) program
Schedule†
CULI 1504 schedule for programs:
- CULI
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 |
|---|---|---|---|---|
|
75631
|
Steele, Michael |
03-Sep-2019
to 20-Dec-2019 |
Mon, Tue, Wed, Thu | 2:45 p.m - 3:30 p.m | Steele, Michael |
|
75640
|
Groot, James |
03-Sep-2019
to 20-Dec-2019 |
Mon, Tue, Wed, Thu | 4:45 p.m - 5:30 p.m | Groot, James |
|
75649
|
McKenna, Brian |
30-Sep-2019
to 13-Dec-2019 |
Mon, Tue, Wed, Thu | 12:15 p.m - 1:00 p.m | McKenna, Brian |
|
45370
|
Gill, Collin |
27-Jan-2020
to 26-Jun-2020 |
Mon, Tue, Wed, Thu, Fri | 11:30 a.m - 12:30 p.m | Gill, Collin |
Schedule†
CULI 1504 schedule for programs:
- CONP
- CUDP
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 |
|---|---|---|---|---|
|
75937
|
Kraatz, Robert |
06-Jan-2020
to 30-Jan-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:30 a.m | Kraatz, Robert |
| 75937 VCC Downtown Campus | ||||
| 75937 VCC Downtown Campus |
06-Jan-2020
to 30-Jan-2020 |
Mon, Tue, Wed, Thu | 8:30 a.m - 1:45 p.m | ||
| 75937 VCC Downtown Campus | ||||
|
73815
|
Kraatz, Robert |
03-Feb-2020
to 27-Feb-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:30 a.m | Kraatz, Robert |
| 73815 VCC Downtown Campus | ||||
| 73815 VCC Downtown Campus |
03-Feb-2020
to 27-Feb-2020 |
Mon, Tue, Wed, Thu | 8:30 a.m - 1:45 p.m | ||
| 73815 VCC Downtown Campus | ||||
|
73825
|
Kraatz, Robert |
02-Mar-2020
to 26-Mar-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:30 a.m | Kraatz, Robert |
| 73825 VCC Downtown Campus | ||||
| 73825 VCC Downtown Campus |
02-Mar-2020
to 26-Mar-2020 |
Mon, Tue, Wed, Thu | 8:30 a.m - 1:45 p.m | ||
| 73825 VCC Downtown Campus | ||||
|
43725
|
Credico, Randall |
06-Apr-2020
to 30-Apr-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:30 a.m | Credico, Randall |
| 43725 VCC Downtown Campus | ||||
| 43725 VCC Downtown Campus |
06-Apr-2020
to 30-Apr-2020 |
Mon, Tue, Wed, Thu | 8:30 a.m - 1:45 p.m | ||
| 43725 VCC Downtown Campus | ||||
|
43697
|
Kraatz, Robert |
04-May-2020
to 28-May-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:30 a.m | Kraatz, Robert |
| 43697 VCC Downtown Campus | ||||
| 43697 VCC Downtown Campus |
04-May-2020
to 28-May-2020 |
Mon, Tue, Wed, Thu | 8:30 a.m - 1:45 p.m | ||
| 43697 VCC Downtown Campus | ||||
|
43716
|
Kraatz, Robert |
08-Jun-2020
to 02-Jul-2020 |
Mon, Tue, Wed, Thu | 7:00 a.m - 8:30 a.m | Kraatz, Robert |
| 43716 VCC Downtown Campus | ||||
| 43716 VCC Downtown Campus |
08-Jun-2020
to 02-Jul-2020 |
Mon, Tue, Wed, Thu | 8:30 a.m - 1:45 p.m | ||
| 43716 VCC Downtown Campus |
Additional Information
What you will learn
- 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.
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