vcc.ca
BAKG 2240: Advanced Viennoiserie
Effective date
September 2025
Department
Baking & Pastry-Artisan Int'l
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of advanced Viennoiserie, including both laminated and non-laminated specialty yeast doughs
This course builds on the techniques introduced in previous courses with additional focus on the production techniques and design of advanced laminated and non-laminated yeast doughs. 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 2160, BAKG 2165.
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 advanced Viennoiserie
- Describe and apply the theoretical principles and production techniques to produce a variety of fillings and finishes for advanced Viennoiserie
- Assess advanced Viennoiserie for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of advanced Viennoiserie
- Apply effective time management, communication, and teamwork skills needed to produce advanced 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
- Classifications of traditional and modern advanced Viennoiserie, production techniques, quality standards
- Ingredients used in the production of traditional and modern advanced Viennoiserie
- Adapting advanced Viennoiserie formulas to accommodate specific dietary needs.
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced Viennoiserie
- Reflective practice: analyzing outcomes of advanced Viennoiserie 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 the steps in the production of advanced Viennoiserie, preparing for production, prioritizing production assignments
- 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
- 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.