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 |
| 71218 | September 5, 2023
to January 22, 2024 | See full schedule
Delivery: In Person
Location: Gibsons Secondary School | Hookham, Kenneth |
| 71189 | September 5, 2023
to April 25, 2024 | See full schedule
Delivery: In Person
Location: Mission Secondary School SD#75 | McKenna, Brian |
| 71170 | September 5, 2023
to April 19, 2024 | See full schedule
Delivery: In Person
Location: Samuel Robertson Technical Sec | Steele, Michael |
| 71212 | September 5, 2023
to June 7, 2024 | See full schedule
Delivery: In Person
Location: Walnut Grove SecSchool-us WGSS | Dawe, Laura |
| 75852 | September 7, 2023
to June 21, 2024 | See full schedule
Delivery: In Person
Location: Richmond Secondary School | Hajek, Andy |
| 40971 | January 29, 2024
to June 28, 2024 | See full schedule
Delivery: In Person
Location: Howe Sound Secondary School | Gill, Collin |
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 |
| 71185 | November 20, 2023
to December 14, 2023 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Peters, Jennifer |
| 71271 | March 4, 2024
to March 28, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Kraatz, Robert |
| 40964 | April 2, 2024
to April 25, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Credico, Randall |
| 41017 | April 29, 2024
to May 23, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Kraatz, Robert |
| 41062 | May 27, 2024
to June 20, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Kraatz, Robert |
| 47743 | July 8, 2024
to August 1, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | 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 |
| 71175 | January 8, 2024
to February 1, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | 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 |
| 71195 | January 8, 2024
to February 8, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Picken, Samuel |
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 |
| 70148 | February 5, 2024
to February 29, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | 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.
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and 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.
