This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic lean yeast doughs.
A variety of techniques including lean dough mixing and handling, shaping, baking, frying, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 1160
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1160
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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 |
| 47564 | April 2, 2024
to April 25, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 61762 | July 29, 2024
to August 22, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 61769 | October 21, 2024
to November 15, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
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 |
| 47551 | April 29, 2024
to May 23, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 47733 | May 27, 2024
to June 20, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 71187 | November 18, 2024
to December 12, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
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 |
| 60866 | July 2, 2024
to July 25, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
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 |
| 60933 | August 28, 2024
to September 24, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Additional Information
- Basic lean yeast dough formulas, production techniques, quality standards
- Baking science: ingredients, principles, processes: wheat, rye, yeast, hydration, gluten development, fermentation, humidity
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic lean yeasted goods
- Reflective practice: analyzing outcomes of basic lean yeast doughs based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating desired dough temperature, calculating machine size based on dough size and texture
- Production planning and time management: reading and following a bread formula, preparing for production, direct vs. indirect production time, prioritizing production assignments, dough retarding techniques
- Safety and sanitation: workplace hazards and regulations, tools & equipment operation and care; personal hygiene and safety practices; safety procedures and regulations, accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, giving and receiving feedback
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
* 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.
