vcc.ca
BAKP 1001: Baking and Pastry Apprentice Level 1
Effective date
January 2018
Department
Baking Apprenticeship
School
Hospitality, Food Studies and Applied Business
Description
This course enables students who are already working in the baking industry to enhance and expand their knowledge according to SkilledTradesBC standards. Course content aligns with the current SkilledTradesBC Baker Program Outline. Instruction is provided through lectures to introduce theory and demonstrations to illustrate practical application of the theory. Students then have opportunities in the baking labs to apply their skills and to demonstrate their knowledge. Students will cover a vast variety of topics and make various products. Students will apply theoretical concepts and practical skills with proper assembly guidelines and suitable decorative techniques to build and finish various products. Furthermore, students will apply teamwork, communication and health and safety principles throughout their practice.
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. Group discussions are facilitated to reflect on processes, product outcomes, customer relations, and learning.
Credits
4.0
Year of study
1st Year Post-secondary
Prerequisites
Students must be registered and have an active apprenticeship record with SkilledTradesBC and have received a SkilledTradesBC Identification number.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Select ingredients and preparation method to produce a variety of quick breads, cookies and squares, pies and tarts, puff doughs and products, bread and bun doughs, sweet yeast goods, laminated doughs and products, French pastries, and various cakes including filling, icings, and glazes.
- Mix batters and doughs according to the appropriate methods for all the various products mentioned above including biscuit method, muffin method, creaming methods, straight dough method, modified straight dough method, and rolled-in method.
- Assemble, bake, and finish all products according to guidelines and requirements.
- Adhere to industry health and safety standards in the preparation, handling and storage of baked goods.
- Comply with shop safety practices.
- Practice professional etiquette and personal hygiene as required by the food industry.
- Participate and communicate effectively as a team member.
- Implement principles of bakery management and merchandising for inventory and cost control.
- Recognize the theoretical principles and processes that influence product outcomes.
- Evaluate products according to governing theoretical principles and processes.
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 20
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 100
Total Hours: 120
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 100
Total Hours: 120
Instructional Strategies
Using an experiential approach, this course will provide students with the opportunity to work independently and in cooperative teams to apply theory to practice in the kitchen. Theory will also be integrated with practice during demonstrations and station work. Continuous reflection gives students the opportunity to deepen their learning as they reflect on their own performance, product outcomes and understanding.
Grading System
Percentages-ITA
Passing grade
B-
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
95 |
Instructor observation of hands-on skill development, organization, safety & sanitation, and participation |
|
Other |
5 |
Combined theory quizzes & tests, final theory test and special assignments |
Course topics
- Quick breads, cookies and squares, pies and tarts, bread and buns, sweet yeast goods, French pastries, cakes and decorating of cakes; supporting team members; storage and handling of products; mathematical conversions and calculations; 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; reflective observations of performance, development and learning; safety and sanitation procedures, 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.