This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic rich yeast doughs.
A variety of techniques including rich dough mixing and handling, shaping, laminating, 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
BAKG 1150, BAKG 1155, BAKG 1160.
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 rich yeast dough formulas, production techniques, quality standards
- Basic laminated yeast dough formulas, production techniques, quality standards
- Baking science: sugar, fat, gluten development, extensibility, fermentation, humidity
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of rich yeasted goods and laminated yeast goods
- Reflective practice: analyzing outcomes of basic rich yeast doughs based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating layers in laminated doughs based on lamination process
- Production planning and time management: reading and following a rich bread formula, preparing for production, direct vs. indirect production time, prioritizing production assignments, dough retarding techniques
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, terminology, engaging respectfully with peers/colleagues from diverse cultural backgrounds
- 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 | ||
|---|---|---|---|---|---|
| 72057 |
November 23, 2026 to December 17, 2026 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule | |
| 72726 |
November 12, 2026 to December 2, 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.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41622 |
January 4, 2027 to January 28, 2027 |
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.