vcc.ca
BAKG 1241: English - Applied Baking
Effective date
April 2015
Department
Baking & Pastry Arts ESL
School
Hospitality, Food Studies and Applied Business
Description
This course includes a review of the communication skills and strategies which were developed in English - Intro to Baking and introduces learners to specific vocabulary for courses and concepts in the Applied Baking module. The course develops the descriptive vocabulary used to evaluate baking product outcomes. It also provides the opportunity to practice more complex language and communication skills required for teamwork and professionalism such as problem-solving and conflict resolution.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Credits
4.0
Year of study
Grade 10 Equivalency
Prerequisites
BAKG 1142, BAKG 1143, BAKG 1144, BAKG 1145.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Identify various types of baking concepts and descriptive vocabulary used to evaluate baking product outcomes
- Identify more specialized baking equipment and tools
- Describe and practice communication skills for teamwork and professionalism in the baking industry
- Describe more specialized ingredients and their functions
- Practice professional etiquette and socio-cultural competencies for the Canadian workplace
- Participate and communicate as a team member
- Practice communication skills for a job search process
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 80
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 20
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 20
Total Hours: 100
Instructional Strategies
Scenarios specific to industry practice placements will be used to prepare students. Job search strategies and skills will be practiced with focus on videotaped role-rehearsals and coaching. Socio-cultural competencies appropriate to
the Canadian workplace will be introduced and practiced. Direct feedback from the teacher will be provided on clear
speech and intelligibility.
the Canadian workplace will be introduced and practiced. Direct feedback from the teacher will be provided on clear
speech and intelligibility.
Grading System
Satisfactory/Unsatisfactory
Passing grade
S (when 70% and higher)
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
- Baking and Pastry Industry and Terminology (e.g. pronunciation practice, specialized baking products and concepts such as fermentation, lamination, aeration, emulsification, etc., specialized baking equipment and tools, specialized ingredients and their functions, etc.)
- Study skills for Baking (e.g. work site visits, descriptive vocabulary used to evaluate baking product outcomes, language and concepts for FOODSafe, meeting skills for planning design and decoration projects, internet research skills, presentation skills for capstone project, etc.)
- Communication Strategies for the baking classroom and kitchen Review (e.g. active listening, clarifying, confirming, following instructions, giving instructions, requesting feedback, giving feedback, etc.)
- Communication Strategies for the industry practicum and job search (e.g. describing personal strengths and weaknesses, anticipating and practicing typical interview questions, conducting an informational interview, writing a resume, networking, 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.