This course provides students with the study of ingredients, production processes, techniques, tools, and equipment used in the production of specialty yeast breads.
A variety of techniques including preferments for lean and rich doughs and Viennoiserie, dough handling, shaping, scoring, 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 1070.
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.
- Specialty lean and rich dough formulas, production techniques, quality standards
- Specialty dough formulas for laminated and non-laminated Viennoiserie, production techniques, quality standards
- Fillings, inclusions, finishes, and decorations for specialty breads and Viennoiserie
- Baking science: pre-fermentation, autolyse, soakers, sprouted grains, dough mixing techniques, dough strength, fermentation, dough retarding, humidity, baking processes
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of specialty lean and rich breads and Viennoserie
- Reflective practice: analyzing outcomes of specialty breads and Viennoiserie based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: formula modifications based on ingredient composition and production techniques, calculating mixing time
- Production planning and time management: reading and following a specialty dough formula, preparing for production, direct vs. indirect production time, prioritizing production assignments, preferments, dough retarding schedules
- 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: terminology, workplace safety, respectful and inclusive communication
- Bakery management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; posting images of finished products on social media
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.