vcc.ca
BAKG 1070: Basic Yeast Breads
Effective date
September 2025
Department
Baking & Pastry-Artisan Int'l
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic yeast breads.
A variety of basic bread making techniques including mixing and handling, shaping, 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.
Credits
4.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Describe and apply the theoretical principles and production techniques to produce a variety of basic lean and rich yeast breads
- Describe and apply the theoretical principles and production techniques to produce a variety of basic non-laminated Viennoiserie
- Assess basic lean and rich breads and non-laminated Viennoiserie for consistency and quality standards
- Apply effective time management, communication, and teamwork skills needed to produce basic lean and rich breads and non-laminated Viennoiserie
- Apply industry standards and procedures essential for food and kitchen safety in the production of basic lean and rich breads and non-laminated Viennoiserie
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 20
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 80
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 80
Total Hours: 100
Instructional Strategies
Lecture, demonstration, hands-on practice, group work, and independent study
Grading System
Percentages
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
60 |
Instructor observation of student’s technical, theoretical, organizational, reflective, and interpersonal skill development, and safety practices |
|
Participation |
10 |
Active engagement in classroom and lab activities |
|
Assignments |
10 |
Weekly reading assignments |
|
Quizzes/Tests |
20 |
Weekly theory quizzes |
Course topics
- Basic lean and rich bread dough formulas, production techniques, quality standards
- Basic dough formulas for non-laminated Viennoiserie, production techniques, quality standards
- Baking science: wheat, rye, salt, yeast, nutrition, dough hydration, gluten development, fermentation, lamination
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic breads
- Reflective practice: analyzing outcomes of basic breads 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 density
- Production planning and time management: reading and following a basic yeast dough 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; posting images of finished products on social media
Learning resources
Professional Baking, 8th edition
How Baking Works, 3rd edition
How Baking Works, 3rd edition
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.