vcc.ca
BAKG 1365: Artisan Baking Capstone Project
Effective date
January 2023
Department
Baking & Pastry Arts
School
Hospitality, Food Studies and Applied Business
Description
This course provides students with an opportunity to apply the principles of bakery management to the development of a basic business proposal. Students work in small groups to research and apply key considerations and requirements of opening a short-term baking business at a farmers’ market. Emphasis is placed on research, critical thinking, communication, and teamwork.
Credits
1.0
Year of study
1st Year Post-secondary
Prerequisites
BAKG 1265, BAKG 1266, BAKG 1267.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Write a proposal for a booth at a farmers’ market
- Prepare a product list and production plan for running a booth at a farmers’ market
- Apply principles of bakery management for running a booth at a farmers’ market
- Apply principles of production costing for running a booth at a farmers’ market
- Apply general food handling & storage procedures for running a booth at a farmers’ market
- Apply marketing and merchandising procedures for running a booth at a farmers’ market
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 25
Total Hours: 25
Total Hours: 25
Instructional Strategies
Project based learning
Grading System
Percentages
Passing grade
70
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
20 |
Budgeting and production costing |
|
Project |
40 |
proposal and presentation |
|
Participation |
20 |
Self and peer evaluation of contribution to group |
|
Assignments |
20 |
Verbal reflection on learning experience |
Course topics
- BC Farmer’s Market Association regulations, processes, procedures
- Commissary kitchens, production, transportation logistics
- Seasonal bakery products/themes
- Production costing, overhead, break-even costing
- Marketing strategy, packaging, labelling, merchandising
- Professional communication with peers and industry colleagues
- Safety & sanitation in the production of baked goods for a farmer’s market booth
Learning resources
resources and links in Moodle
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.