vcc.ca
CULI 1504: Baking Techniques
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to the principles of baking, including new terminology, ingredients, and quality standards specific to baked products. Students prepare quick breads, pies & tarts, yeast breads, fruit & custard desserts. Emphasis is placed on use of time management, communication, teamwork skills, methods of preparation, baking techniques and the quality of the finished products.
Credits
4.0
Year of study
1st Year Post-secondary
Prerequisites
CULI 1501.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply effective time management skills needed to work in baking
- Describe and apply the fundamental principles, skills and techniques of baking
- Assess baked goods for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety and sanitation in baking
- Apply math skills for the production of baked goods
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 75
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 75
Total Hours: 100
Instructional Strategies
lectures, demonstration, hands-on practice, group work, kitchen activities, projects and independent study
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Other |
15 |
Safety and Sanitation components as per the rubric |
|
Lab Work |
25 |
A variety of practical daily in-class activities |
|
Assignments |
15 |
A variety of assignments over the course of four weeks |
|
Exam |
30 |
End of course practical exam |
|
Final Exam |
15 |
Multiple-choice theory exam |
|
Attendance |
S/U |
See Student Handbook for detailed attendance requirements |
|
|
Students must receive a satisfactory grade on the attendance component to receive a passing grade in this course. |
|
Course topics
- 1. Orientation to Course Information, Review House Guidelines 2. Professional Practice and Skills 3. Health, Safety and Sanitation Principles for Baking 4. Commercial Kitchen Equipment Review and Introduction to Baking Equipment 5. Introduction to Basic Baking Principles 6. The Science and Chemistry Behind Ingredients in Baking 7. Basic Mixing Principles 8. Introduction to Applied Baking 9. Cookie Production 10. Quick Bread Production 11. Yeast Bread Production
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.