vcc.ca
BAKG 2170: Advanced 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 study of ingredients, production processes, techniques, tools, and equipment used in the production of advanced yeast breads including sourdough lean and rich breads, and high hydration yeast breads.
A variety of techniques in sourdough and high hydration baking, including the development and maintenance of sourdough starters and levains, mixed fermentation, dough mixing, handling, shaping, scoring, decorating, baking, and finishing. 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
2nd Year Post-secondary
Prerequisites
BAKG 1270.
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 sourdough and high hydration breads
- Assess sourdough and high hydration breads for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of sourdough and high hydration breads
- Apply effective time management, communication, and teamwork skills needed to produce sourdough and high hydration breads
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 |
Theory quizzes |
Course topics
- Sourdough formulas, production techniques, quality standards
- High hydration bread formulas, production techniques, quality standards
- Adapting advanced yeast dough formulas to accommodate specific dietary needs
- Baking science: whole grains, wild yeast, bacteria, acidification, enzymes, gluten, soakers, mashes, inclusions, development and maintenance of sourdough cultures, levains, pasta madre, autolyse, fermentation, dough pH, formula structure
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of sourdough and high hydration breads
- Reflective practice: analyzing outcomes of sourdough and high hydration breads based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculations for modifying formulas based on production needs and environmental conditions
- Production planning and time management: reading and following sourdough and high hydration bread formulas, preparing for production, direct vs. indirect production time, prioritizing production assignments; developing and managing a sourdough starter, levain, or pasta madre; 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: workplace safety, respectful communication, terminology, visual communication
- Bakery management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; production costing; photographing and displaying finished products on social media
Learning resources
Advanced Bread and Pastry, 1st 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.