vcc.ca
BAKG 1150: Quick Breads & Cookies
Effective date
January 2023
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with an introduction to baker’s math and the ingredients, processes, techniques, tools, and equipment used in the production of quick breads and cookies.
A variety of techniques including quick bread and cookie mixing, makeup, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
At the beginning of this course, students will receive an orientation to the campus and student services, and an orientation to the baking lab with an emphasis on safety.
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:
- Describe and apply the theoretical principles and production techniques to produce a variety of quick breads.
- Describe and apply the theoretical principles and production techniques to produce a variety of cookies.
- Assess quick breads and cookies for consistency and quality standards.
- Apply industry standards and procedures essential for food and kitchen safety in the production of quick breads and cookies.
- Apply effective time management, communication, and teamwork skills needed to produce quick breads and cookies.
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
- Quick bread classifications, production techniques, quality standards
- Cookie classifications, production techniques, quality standards
- Baking science: overview of baking ingredients, nutritional properties, baking processes; leavening agents
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of quick breads and cookies
- Reflective practice: analyzing product outcomes of quick breads and cookies based on inputs and quality standards, objectivity, generalizing, problem-solving, refining knowledge and skills
- Trade calculations: calculating baker’s percentages and new yields, converting units of measure within a system of measurement
- Production planning and time management: attendance & punctuality, reading and following a quick bread or cookie formula, preparing for production, direct vs. indirect production time, prioritizing work assignments
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; types of hazards and emergencies, safety procedures and regulations; accident prevention
- Professional communication: workplace safety, respectful communication, terminology, asking for information or clarification
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
Learning resources
Professional Baking, 8th 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.