This course provides students with an introduction to the ingredients, processes, and techniques used in the production of gluten free bakery items. It focuses primarily on the development and application of gluten free mixes and the advanced study of gluten free flours, starches, and gums that provide the bulk and structure of gluten free products.
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 1265, BAKG 1266, BAKG 1267.
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 science: allergies and intolerances, celiac disease, gluten free flours, starches, gums, hydration, absorption, nutrition, “gluten free” labeling
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of gluten free bakery items
- Reflective practice: analyzing outcomes of gluten free bakery items based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: reading and following gluten free formulas, preparing for production, direct vs. indirect production time in gluten free baking, prioritizing production assignments, product testing
- 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: respectful communication, terminology, nutritional labelling
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41627 |
February 22, 2027 to February 25, 2027 |
Shop/Teaching Kitchen Lab Lecture |
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.