This course provides students with an introduction to baker’s math and the ingredients, processes, techniques, tools, and equipment used in the production of quick breads and cookies.
A variety of techniques including quick bread and cookie mixing, makeup, 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.
At the beginning of this course, students will receive an orientation to the campus and student services, and an orientation to the baking lab with an emphasis on safety.
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.
- Quick bread classifications, production techniques, quality standards
- Cookie classifications, production techniques, quality standards
- Baking science: overview of baking ingredients, nutritional properties, baking processes; leavening agents
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of quick breads and cookies
- Reflective practice: analyzing product outcomes of quick breads and cookies based on inputs and quality standards, objectivity, generalizing, problem-solving, refining knowledge and skills
- Trade calculations: calculating baker’s percentages and new yields, converting units of measure within a system of measurement
- Production planning and time management: attendance & punctuality, reading and following a quick bread or cookie formula, preparing for production, direct vs. indirect production time, prioritizing work assignments
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; types of hazards and emergencies, safety procedures and regulations; accident prevention
- Professional communication: workplace safety, respectful communication, terminology, asking for information or clarification
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
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.