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
Length: 25.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1343
* 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.