BAKG 1269: Gluten Free Baking
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, and techniques used in the production of gluten free bakery items. It focuses primarily on the development and application of gluten free mixes and the advanced study of gluten free flours, starches, and gums that provide the bulk and structure of gluten free products.
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 gluten free bakery items
- Assess gluten free bakery items for consistency and quality standards
- Apply industry standards and procedures essential for food and kitchen safety in the production of gluten free bakery items
- Apply effective time management, communication, and teamwork skills needed to produce gluten free bakery items
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 5
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 20
Total Hours: 25
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
|
Reading assignment
|
Project
|
5
|
Applied theory project
|
Quizzes/Tests
|
15
|
Theory quiz
|
Course topics
- Baking science: allergies and intolerances, celiac disease, gluten free flours, starches, gums, hydration, absorption, nutrition, “gluten free” labeling
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of gluten free bakery items
- Reflective practice: analyzing outcomes of gluten free bakery items based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: reading and following gluten free formulas, preparing for production, direct vs. indirect production time in gluten free baking, prioritizing production assignments, product testing
- 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: respectful communication, terminology, nutritional labelling
Learning resources
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.