Quick Breads & Cookies (BAKG 1150)
This course provides students with an introduction to baker’s math and the ingredients, processes, techniques, tools, and equipment used in the production of quick breads and cookies.
A variety of techniques including quick bread and cookie mixing, makeup, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
At the beginning of this course, students will receive an orientation to the campus and student services, and an orientation to the baking lab with an emphasis on safety.
A variety of techniques including quick bread and cookie mixing, makeup, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
At the beginning of this course, students will receive an orientation to the campus and student services, and an orientation to the baking lab with an emphasis on safety.
Course code: BAKG 1150
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1150
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 42932 | April 7, 2025 to May 1, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Accurso, Matthia |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61168 | May 5, 2025 to May 29, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Bentley, Leanne |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61172 | June 2, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61187 | July 14, 2025 to August 8, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Tada, Kimberly |
Additional Information
- Quick bread classifications, production techniques, quality standards
- Cookie classifications, production techniques, quality standards
- Baking science: overview of baking ingredients, nutritional properties, baking processes; leavening agents
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of quick breads and cookies
- Reflective practice: analyzing product outcomes of quick breads and cookies based on inputs and quality standards, objectivity, generalizing, problem-solving, refining knowledge and skills
- Trade calculations: calculating baker’s percentages and new yields, converting units of measure within a system of measurement
- Production planning and time management: attendance & punctuality, reading and following a quick bread or cookie formula, preparing for production, direct vs. indirect production time, prioritizing work assignments
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; types of hazards and emergencies, safety procedures and regulations; accident prevention
- Professional communication: workplace safety, respectful communication, terminology, asking for information or clarification
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
† 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.