BAKG 1268: Advanced Laminated 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 laminated doughs including laminated Viennoiserie and puff pastry.
A variety of advanced techniques including preferments, lamination, makeup and shaping, retarding, 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 1265, BAKG 1266, BAKG 1267.
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 laminated baked goods
- Assess advanced laminated baked goods for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of advanced laminated baked goods
- Apply effective time management, communication, and teamwork skills needed to produce advanced laminated baked goods
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 15
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 60
Total Hours: 75
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 formulas, production techniques, quality standards for laminated baked goods
- Baking science: natural and artificial colours, whole grain doughs, alternative lamination processes, osmotolerant yeast, mixing & gluten development, dough extensibility, fat plasticity, retarding laminated yeast doughs, alternative baking methods
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced laminated baked goods
- Reflective practice: analyzing outcomes of advanced laminated pastries 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 and production scheduling
- Production planning and time management: preparing for production, direct vs. indirect production time, prioritizing production assignments, streamlining production, alternative baking processes
- 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
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
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.