vcc.ca

BAKG 1106: Sweet Yeast Goods 

Effective date

May 2016 

Department

Baking & Pastry Arts 

School

Hospitality, Food Studies and Applied Business 
 




Description

This course introduces students to the basic methods used for making sweet yeast doughs and products. Students apply theoretical concepts such as ingredient function, formula balancing and calculation, leavening and gluten development to their practice. Furthermore, students will apply teamwork, communication and health and safety principles throughout their practice. Students will select and use ingredients, equipment and production methods according to production criteria and industry standards. Time is planned and organized on a daily basis to meet course requirements and to achieve proficiency. This course is part of the full-time Baking Foundation - High School, Baking and Pastry Arts - Advanced Baking Specialty, Baking and Pastry Arts - ESL, Baking and Pastry Arts - Patisserie Specialty Programs. 

Credits

2.0 

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:

Prior Learning Assessment & Recognition (PLAR)

None 

Hours

Lecture, Online, Seminar, Tutorial: 10
Practicum, Self-Paced, Individual Learning: 40
Total Hours: 50
 

Instructional Strategies

Using an experiential approach, this course will provide students with the opportunity to work independently and in cooperative teams to apply theory to practice in the kitchen. Theory will also be integrated with practice during demonstrations and station work. Continuous reflection gives students the opportunity to deepen their learning as they reflect on their own performance, product outcomes and understanding. 

Grading System

Letter Grade (A-F) 

Passing grade

B- 
 

Evaluation Plan

Type

Percentage

Assessment activity

Lab Work 

75 

Instructor observation of hands-on skill development, organization, safety & sanitation, and participation 

Other 

15 

Combined theory quizzes & tests, final theory test and special assignments 

Final Exam 

10 

Final practical test 

Course topics

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.
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