This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic lean yeast doughs.
A variety of techniques including lean dough mixing and handling, shaping, baking, frying, 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 yeast dough formulas, production techniques, quality standards
- Baking science: ingredients, principles, processes: wheat, rye, yeast, hydration, gluten development, fermentation, humidity
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic lean yeasted goods
- Reflective practice: analyzing outcomes of basic lean yeast doughs 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 texture
- Production planning and time management: reading and following a bread 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
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 72032 |
October 26, 2026 to November 19, 2026 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | |
| 72042 |
November 23, 2026 to December 17, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule | |
| 72960 |
October 20, 2026 to November 10, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
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.