This course introduces learners to kitchen and food safety and sanitation as well as equipment. It provides an overview of the baking industry and an introduction to baking math, production planning and teamwork and professionalism. Basic principles such as the theoretical aspects of cause & effect in baking, ingredient functions and baking concepts are introduced. A conceptual framework for troubleshooting and problem-solving issues in baking is presented.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking, Baking and Pastry Arts - Artisan Baking Specialty & Baking and Pastry Arts - Pastry Program.
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.
- Orientation: overview of baking industry; safety & sanitation; equipment and tools; planning & organization; teamwork & professionalism including punctuality and attendance
- Baking Principles: baking math including ratios, conversions and baker's percentage; nutrition; weights and measures including scaling; ingredients & functions; sensory perception; leavening; aeration; emulsification; gluten development; thickening and gelling; fermentation; baking process including heat transfer, coagulation, gelatinization, evaporation and staling; conceptual thinking framework;
- Reflective Journal: introduction to online platform; recording observations of performance and development; critical analysis of theoretical principles applied to cause & effect studies
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.