vcc.ca

BAKG 1344: Savoury Baking & Flatbreads 

Effective date

January 2021 

Department

Baking & Pastry Arts 

School

Hospitality, Food Studies and Applied Business 
 




Description

In this course, students apply baking principles to savoury baking and flatbreads. Savoury items such as sandwiches, pies, rolls, and pockets will be covered, along with crackers and flatbreads such as pita bread, naan, pizza, focaccia, tortillas, and lavash. This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program. 

Credits

2.0 

Year of study

Grade 10 Equivalency 

Prerequisites

None 

Corequisites

None 

Course Learning Outcomes

Upon successful completion of this course, students will be able to:

Prior Learning Assessment & Recognition (PLAR)

None 

Hours

Lecture, Online, Seminar, Tutorial: 5
Practicum, Self-Paced, Individual Learning: 45
Total Hours: 50
 

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.

In preparation for the industry practicum placement, time is also spent during this course to prepare students for resume-building, employer research and outreach, and job/placement interviews. Role plays will be used to prepare for the job/placement interviews. 

Grading System

Letter Grade (A-F) 

Passing grade

B- (70%) 
 

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 

Assignments 

30 

Reflective journal online, research and present a topic of interest related to baking, culture, and geography; research on potential practicum sites 

Participation 

10 

Self and peer evaluation, instructor evaluation, punctuality, attendance 

Course topics

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.
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