This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic yeast breads.
A variety of basic bread making techniques including mixing and handling, shaping, 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.
Prerequisites
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Basic lean and rich bread dough formulas, production techniques, quality standards
- Basic dough formulas for non-laminated Viennoiserie, production techniques, quality standards
- Baking science: wheat, rye, salt, yeast, nutrition, dough hydration, gluten development, fermentation, lamination
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic breads
- Reflective practice: analyzing outcomes of basic breads 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 density
- Production planning and time management: reading and following a basic yeast dough 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; posting images of finished products on social media
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.