Gluten Free Baking (BAKG 1343)
A variety of gluten-free ingredients are introduced in this course. Students learn how to make gluten-free products using items such as rice flour and xanthan gum. Gluten-free substitutes to traditional baking are also explored.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
Course code: BAKG 1343
Credits: 1.0
Tuition: $0*
Length: 25 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=BAKG&number=1343
Schedule†
BAKG 1343 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 |
|---|---|---|---|---|
|
43245
|
Wagner, Lisa |
May 4, 2020
to May 7, 2020 |
Mon, Tue, Wed, Thu | 1:00 p.m - 3:00 p.m | Wagner, Lisa |
| 43245 VCC Downtown Campus | Mon, Tue, Wed, Thu | 3:00 p.m - 7:30 p.m | |||
|
60402
|
July 27, 2020
to October 1, 2020 |
Mon, Tue, Wed, Thu | 2:15 p.m - 2:15 p.m | ||
| 60402 VCC Downtown Campus | Mon, Tue, Wed, Thu | 7:15 p.m - 7:45 p.m | |||
|
45094
|
Wagner, Lisa |
May 3, 2021
to May 6, 2021 |
Mon, Tue, Wed, Thu | 1:00 p.m - 2:00 p.m | Wagner, Lisa |
| 45094 VCC Downtown Campus | Mon, Tue, Wed, Thu | 2:00 p.m - 7:30 p.m |
Schedule†
BAKG 1343 schedule for programs:
- BAAR
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 |
|---|---|---|---|---|
|
75274
|
Jang, Elizabeth |
January 4, 2021
to January 8, 2021 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 8:00 a.m | Jang, Elizabeth |
| 75274 VCC Downtown Campus | ||||
| 75274 VCC Downtown Campus | Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 12:30 p.m | |||
| 75274 VCC Downtown Campus |
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Additional Information
What you will learn
- Food allergies; celiac disease; wheat-free versus gluten-free products; gluten-free ingredients; ingredient substitution; 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.