vcc.ca
BAKG 1080: Cultural Traditions in Baking
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 culturally significant breads and pastries from around the world.
Geographical, agricultural, historical, technological, and cultural influences and traditional techniques are explored, including mixing and handling, shaping, baking, frying, deep frying, and finishing.
Emphasis is placed on the similarities and differences among diverse cultural practices in baking, including ingredients, methods, and characteristics 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:
- Recognize the relationship between geography, agriculture, history, technology, and sociocultural practices in baking
- Describe and apply the theoretical principles and production techniques to produce a variety of traditional sweet and savoury breads and pastries
- Assess finished traditional sweet and savoury breads and pastries for consistency and quality standards
- Describe the characteristics of a range of culturally significant sweet and savoury breads and pastries
- Apply industry standards and procedures essential for food and kitchen safety in the production of finished traditional sweet and savoury breads and pastries
- Apply effective time management, communication, and teamwork skills needed to produce finished traditional sweet and savoury breads and pastries
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
- Relationship between the geographic, agricultural, historical, and sociocultural influences on traditional sweet and savoury breads and pastries.
- Traditional sweet and savoury bread and pastry formulas, production techniques (including knife skills and deep frying), quality standards
- Baking Science: sensory perception; classifications, composition, handling, and storage of: herbs, spices, fruits, vegetables, meat, legumes, nuts, seeds
- Relationship between ingredients, techniques, environmental conditions, and baking processes in the production of traditional sweet and savoury bread and pastries
- Reflective practice: analyzing outcomes of traditional sweet and savoury breads and pastries based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating required dough weight based on desired dimensions of assembled product
- Production planning and time management: reading and following diverse baking formulas, preparing for production, direct vs. indirect production time, prioritizing production assignments, sequencing the production of multiple components
- 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; 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.