Fermentation (BAKG 1243)
This course focuses on understanding and applying the concept of fermentation to the making of products using yeast. The student builds self-confidence in managing the fermentation of the products from mixing through to proofing and baking. Students also learn how to manage gluten development, how to portion doughs correctly and consistently and how to shape and mold products. Methods for making the products include Straight Dough, Modified Straight Dough and pre-ferments. Topics include the different varieties of wheat, milling and flour.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1243
Credits: 3.0
Tuition: $0*
Length: 75 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1243.pdf
Schedule†
BAKG 1243 schedule for programs:
- BPAT
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 |
|---|---|---|---|---|
|
43191
|
13-Jan-2020
to 30-Jan-2020 |
Mon, Tue, Wed, Thu | 1:00 p.m - 3:00 p.m | ||
| 43191 VCC Downtown Campus |
13-Jan-2020
to 30-Jan-2020 |
Mon, Tue, Wed, Thu | 3:00 p.m - 7:30 p.m | ||
|
43249
|
30-Mar-2020
to 15-May-2020 |
Mon, Tue, Wed, Thu, Fri | 7:15 a.m - 7:30 a.m | ||
| 43249 VCC Downtown Campus |
30-Mar-2020
to 15-May-2020 |
Mon, Tue, Wed, Thu, Fri | 8:45 a.m - 10:30 a.m | ||
|
60380
|
01-Jun-2020
to 17-Jul-2020 |
Mon, Tue, Wed, Thu, Fri | 7:15 a.m - 7:30 a.m | ||
| 60380 VCC Downtown Campus |
01-Jun-2020
to 17-Jul-2020 |
Mon, Tue, Wed, Thu, Fri | 8:45 a.m - 10:30 a.m |
Schedule†
BAKG 1243 schedule for programs:
- BART
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 |
|---|---|---|---|---|
|
43255
|
27-Apr-2020
to 21-May-2020 |
Mon, Tue, Wed, Thu | 1:15 p.m - 1:45 p.m | ||
| 43255 VCC Downtown Campus |
27-Apr-2020
to 21-May-2020 |
Mon, Tue, Wed, Thu | 3:30 p.m - 6:00 p.m |
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| RESULTSET |
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Additional Information
What you will learn
- Fermentation, gluten development, types of yeast doughs, ingredient characteristics and functions, orientation to yeast dough equipment, 12 stages of yeast dough production, mixing methods, dividing, moulding/shaping, proofing, scoring, baking, finishing, storage and packaging; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
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.