vcc.ca
BAKG 1141: English Introduction to Baking
Effective date
April 2015
Department
Baking & Pastry Arts ESL
School
Hospitality, Food Studies and Applied Business
Description
This course includes an orientation to the program and introduces learners to vocabulary and pronunciation specific to the kitchen and baking classroom. It provides an introduction to the baking industry and to the language and communication skills required for teamwork and professionalism. Using an experiential learning approach with focus on role-rehearsals and coaching, this course will provide learners with the opportunity to work independently and in cooperative teams. Learners will practice communication strategies like: clarifying and confirming understanding in the baking classroom and kitchen, following instructions and troubleshooting and problem-solving issues in baking. Direct feedback from the teacher will be provided on clear speech and intelligibility.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking & Pastry Arts Pastry Program.
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:
- Identify various types of roles and businesses in the baking and pastry industry
- Identify common baking equipment and tools
- Describe the importance of teamwork and professionalism in the baking industry
- Describe basic ingredients and their functions
- Practice professional etiquette
- Participate and communicate as a team member
- Practice study skills to improve knowledge acquisition in the Baking classroom and kitchen
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 80
Practicum, Self-Paced, Individual Learning: 20
Total Hours: 100
Practicum, Self-Paced, Individual Learning: 20
Total Hours: 100
Instructional Strategies
Learners will practice communication strategies like: clarifying and confirming understanding in the baking classroom and kitchen, following instructions and troubleshooting and problem-solving issues in baking. Direct feedback from
the teacher will be provided on clear speech and intelligibility.
the teacher will be provided on clear speech and intelligibility.
Grading System
Satisfactory/Unsatisfactory
Passing grade
S
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Quizzes/Tests |
30 |
Vocabulary and M/C reading quizzes |
|
Lab Work |
20 |
Listening tests and audio journals in the audio lab |
|
Participation |
10 |
Self and peer evaluation, instructor evaluation, punctuality, attendance |
|
Assignments |
40 |
Contact assignments, role rehearsals, and writing assignments |
Course topics
- Introduction to Baking and Pastry Industry and Terminology (e.g. baking roles and workplaces, equipment, ingredients, food safety and sanitation terminology, etc.)
- Study skills for Baking (e.g. orient students to college and local resources, dictionary use, reading strategies, note taking, asking clarifying questions, etc.)
- Communication Strategies for the Baking classroom and kitchen (e.g. active listening, clarifying, confirming, following instructions, giving instructions, requesting feedback, giving feedback, etc.)
- Communication Strategies for teamwork (e.g. including others, shifting discussion topics, interrupting, giving opinions, persuading, etc.)
- Communication Strategies for professionalism (e.g. displaying confidence through word choice and body language, taking initiative in the classroom and workplace, making suggestions, giving and receiving advice, solving problems, etc.)
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.