This course includes a review of the communication skills and strategies which were developed in English - Intro to Baking and introduces learners to specific vocabulary for courses and concepts in the Applied Baking module. The course develops the descriptive vocabulary used to evaluate baking product outcomes. It also provides the opportunity to practice more complex language and communication skills required for teamwork and professionalism such as problem-solving and conflict resolution.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Prerequisites
BAKG 1142, BAKG 1143, BAKG 1144, BAKG 1145.
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.
- Baking and Pastry Industry and Terminology (e.g. pronunciation practice, specialized baking products and concepts such as fermentation, lamination, aeration, emulsification, etc., specialized baking equipment and tools, specialized ingredients and their functions, etc.)
- Study skills for Baking (e.g. work site visits, descriptive vocabulary used to evaluate baking product outcomes, language and concepts for FOODSafe, meeting skills for planning design and decoration projects, internet research skills, presentation skills for capstone project, etc.)
- Communication Strategies for the baking classroom and kitchen Review (e.g. active listening, clarifying, confirming, following instructions, giving instructions, requesting feedback, giving feedback, etc.)
- Communication Strategies for the industry practicum and job search (e.g. describing personal strengths and weaknesses, anticipating and practicing typical interview questions, conducting an informational interview, writing a resume, networking, etc.)
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.