vcc.ca
BAKG 1280: Baking for Dietary Needs
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, and techniques used in the production of bakery items that meet specific dietary requirements. It focuses on dietary restrictions and preferences, nutrition and labelling; recipe adaptations, and ingredient substitutions.
This course offers students the opportunity to practice adapting recipes and substituting ingredients to produce gluten free, egg free, dairy free, and sugar free alternatives to standard baked goods. It includes the development and application of gluten free mixes and the 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.
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 baked goods that meet a variety of specific dietary needs
- Assess baked goods items that meet specific dietary needs for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of baked goods that meet specific dietary needs
- Apply effective time management, communication, and teamwork skills needed to produce baked goods that meet specific dietary needs
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 |
10 |
Weekly Theory Quizzes |
|
|
10 |
Applied Theory Assignment |
Course topics
- Formulas, production techniques, quality standards for basic cakes, cookies, breads, Viennoiserie, pastries, and frozen desserts that meet specific dietary needs
- Baking science: allergies and intolerances, dietary restrictions and preferences, cereal and non-cereal grains, starches, ingredient substitutions and alternatives, nutrition, labeling
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of baked goods for dietary needs
- Reflective practice: analyzing outcomes of baked goods that meet specific dietary needs 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 formulas for specific dietary needs, preparing for production, direct vs. indirect production time in alternative baking, prioritizing production assignments, product testing
- Safety and sanitation: tools & equipment operation and care; principles of food safety in the preparation of baked goods for specific dietary needs; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: respectful and inclusive communication, terminology, nutritional labelling
- 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.