vcc.ca
BAKG 1165: Basic Rich Yeast Doughs
Effective date
January 2023
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic rich yeast doughs.
A variety of techniques including rich dough mixing and handling, shaping, laminating, 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.
Credits
4.0
Year of study
1st Year Post-secondary
Prerequisites
BAKG 1150, BAKG 1155, BAKG 1160.
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 basic rich yeasted goods
- Describe and apply the theoretical principles and production techniques to produce a variety of basic laminated yeast goods
- Assess basic rich yeasted goods for consistency and quality standards
- Assess basic laminated goods for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of basic rich yeasted goods
- Apply effective time management, communication, and teamwork skills needed to produce basic rich yeasted goods
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
- Basic rich yeast dough formulas, production techniques, quality standards
- Basic laminated yeast dough formulas, production techniques, quality standards
- Baking science: sugar, fat, gluten development, extensibility, fermentation, humidity
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of rich yeasted goods and laminated yeast goods
- Reflective practice: analyzing outcomes of basic rich yeast doughs based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating layers in laminated doughs based on lamination process
- Production planning and time management: reading and following a rich bread formula, preparing for production, direct vs. indirect production time, prioritizing production assignments, dough retarding techniques
- 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, terminology, engaging respectfully with peers/colleagues from diverse cultural backgrounds
- 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.