BAKG 1267: Advanced 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 advanced study of ingredients, processes, techniques, tools, and equipment used in the production of rich yeast doughs with an emphasis on non-laminated Viennoiserie.
A variety of techniques including preferments, rich dough mixing and handling, shaping, 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.
Year of study
1st Year Post-secondary
Prerequisites
BAKG 1165, BAKG 1170, BAKG 1175.
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 advanced rich yeasted goods
- Assess advanced rich yeasted goods for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of advanced rich yeasted goods
- Apply effective time management, communication, and teamwork skills needed to produce lean 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
Instructional Strategies
Lecture, demonstration, hands-on practice, group work, and independent study
Grading System
Percentages
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
|
Project
|
5
|
Applied theory project
|
Quizzes/Tests
|
15
|
Theory quizzes
|
Course topics
- Advanced rich yeast dough formulas, production techniques, quality standards, including non-laminated Viennoiserie
- Baking science: sugar, fat, eggs, osmotolerant yeast, gluten development, dough extensibility, fermentation
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced rich yeasted goods
- Reflective practice: analyzing outcomes of advanced rich doughs based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating formula modifications based on ingredient composition
- Production planning and time management: reading and following an advanced enriched bread formula, preparing for production, direct vs. indirect production time, prioritizing production assignments, preferments, sourdough production schedules
- 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, respectful communication, terminology, visual communication
Learning resources
Advanced Bread and Pastry, 1st 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.