This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic rich yeast doughs.
A variety of techniques including rich dough mixing and handling, shaping, laminating, baking, 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 1165
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1165
Prerequisites
BAKG 1150, BAKG 1155, BAKG 1160.
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 |
| 61890 | April 29, 2024
to May 24, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 61763 | August 26, 2024
to September 19, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 71225 | 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 |
| 60352 | May 27, 2024
to June 20, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 60922 | July 2, 2024
to July 25, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 41088 | January 6, 2025
to January 30, 2025 | 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 |
| 60925 | July 29, 2024
to August 22, 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 |
| 71182 | September 25, 2024
to October 18, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Additional Information
- Basic rich yeast dough formulas, production techniques, quality standards
- Basic laminated yeast dough formulas, production techniques, quality standards
- Baking science: sugar, fat, gluten development, extensibility, fermentation, humidity
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of rich yeasted goods and laminated yeast goods
- Reflective practice: analyzing outcomes of basic rich yeast doughs based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating layers in laminated doughs based on lamination process
- Production planning and time management: reading and following a rich bread formula, preparing for production, direct vs. indirect production time, prioritizing production assignments, dough retarding techniques
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, terminology, engaging respectfully with peers/colleagues from diverse cultural backgrounds
- 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.
