Department: Baking & Pastry Arts (5301) Contact(s)NOTE: Fields outlined in (BAKG 1102)

This course introduces students to the basic methods used for making quick breads, a group of products which include muffins, scones, and biscuits. Students apply theoretical concepts such as ingredient function, formula balancing and calculation, leavening, aeration and gluten development to their practice. Furthermore, students will apply teamwork, communication and health and safety principles throughout their practice.

Students will select and use ingredients, equipment and production methods according to production criteria and industry standards. Time is planned and organized on a daily basis to meet course requirements and to achieve proficiency.

This course is part of the full-time Baking Foundation - High School, Baking and Pastry Arts - Advanced Baking Specialty, Baking and Pastry Arts - ESL, Baking and Pastry Arts - Patisserie Specialty Programs.
Course code: BAKG 1102
Credits: 2.0
Length: 50.0 hours
Course outline: view

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