vcc.ca
BAKG 1341: Artisan Breads
Effective date
April 2015
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course focuses on the broad world of artisan bread making. Topics include the use of wild yeast, flavor building using long fermentation times, hearth-baking, variety grains and flours and variety shaping and molding. A variety of pre-ferments such as sourdough starters, biga and poolish are used extensively.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
Credits
6.0
Year of study
1st Year Post-secondary
Prerequisites
None
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Differentiate the craft of artisan bread making with commercial bread making
- Manage fermentation rates of yeast doughs given fluctuations in temperature, dough size, equipment choice and production flow
- Cultivate a variety of sour starters using wild yeast to achieve desired flavor profiles
- Select ingredients and preparation methods to produce a variety of artisan breads
- Mix, portion, make up, proof, bake and finish products according to specifications
- Design, test and analyze artisan bread recipes using bakers' percentages, principles of fermentation, characteristics of ingredients and desired flavor, texture and shape outcomes
- Plan and execute daily production list to efficiently and confidently meet specific production criteria
- Evaluate product outcomes according to the theoretical principles and processes governing their production
- Apply mathematical principles to calculate formulas according to product specifications
- Adhere to industry health and safety standards in the preparation, handling and storage of products
- Comply with shop safety practices during production
- Practice professional etiquette and personal hygiene during production
- Work effectively as a team member during production
- Implement principles of bakery management and merchandising for inventory and cost control
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 20
Practicum, Self-Paced, Individual Learning: 130
Total Hours: 150
Practicum, Self-Paced, Individual Learning: 130
Total Hours: 150
Instructional Strategies
Using an experiential learning approach, this course will also provide students with the opportunity to work independently and in cooperative teams to apply theory to practice and to reflect on their own performance and
product outcomes. Demonstrations will be held to show the proper execution of methods, product make-up,
portioning, proofing, baking and finishing. Group discussions are facilitated to reflect on processes, product outcomes and learning
product outcomes. Demonstrations will be held to show the proper execution of methods, product make-up,
portioning, proofing, baking and finishing. Group discussions are facilitated to reflect on processes, product outcomes and learning
Grading System
Letter Grade (A-F)
Passing grade
B-
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
60 |
Instructor observation of daily hands-on skill development, organization and adherence to safety and sanitation practices |
|
Quizzes/Tests |
10 |
Theory quizzes |
|
Participation |
10 |
Self and peer evaluation, instructor evaluation, punctuality, attendance |
|
Assignments |
20 |
Online reflective journal, design and analyzation of recipes |
Course topics
- Characteristics of artisan breads, preferments, sour starters, fermentation, gluten development, mixing time and flavor building in relation to artisan bread characteristics, techniques specific to artisan breads, variety grains and flours, mixing methods, dividing, moulding/shaping, proofing, scoring, baking, finishing, storage and packaging; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
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.