Basic Principles (BAKG 1142)
This course introduces learners to kitchen and food safety and sanitation as well as equipment. It provides an overview of the baking industry and an introduction to baking math, production planning and teamwork and professionalism. Basic principles such as the theoretical aspects of cause & effect in baking, ingredient functions and baking concepts are introduced. A conceptual framework for troubleshooting and problem-solving issues in baking is presented.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking, Baking and Pastry Arts - Artisan Baking Specialty & Baking and Pastry Arts - Pastry Program.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking, Baking and Pastry Arts - Artisan Baking Specialty & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1142
Credits: 1.0
Length: 25.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1142
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0Additional Information
- Orientation: overview of baking industry; safety & sanitation; equipment and tools; planning & organization; teamwork & professionalism including punctuality and attendance
- Baking Principles: baking math including ratios, conversions and baker's percentage; nutrition; weights and measures including scaling; ingredients & functions; sensory perception; leavening; aeration; emulsification; gluten development; thickening and gelling; fermentation; baking process including heat transfer, coagulation, gelatinization, evaporation and staling; conceptual thinking framework;
- Reflective Journal: introduction to online platform; recording observations of performance and development; critical analysis of theoretical principles applied to cause & effect studies
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.