Basic Lean Yeast Doughs (BAKG 1160)
This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic lean yeast doughs.
A variety of techniques including lean dough mixing and handling, shaping, baking, frying, 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.
A variety of techniques including lean dough mixing and handling, shaping, baking, frying, 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.
Course code: BAKG 1160
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1160
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41111 | April 7, 2025 to May 1, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Burton, Mark |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 41125 | May 5, 2025 to May 29, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | |
| 42934 | June 2, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61170 | June 30, 2025 to July 24, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Jang, Elizabeth |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61174 | July 28, 2025 to August 21, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location | Instructor |
|---|---|---|---|
| 61189 | August 5, 2025 to August 26, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Tada, Kimberly |
Additional Information
- Basic lean yeast dough formulas, production techniques, quality standards
- Baking science: ingredients, principles, processes: wheat, rye, yeast, hydration, gluten development, fermentation, humidity
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic lean yeasted goods
- Reflective practice: analyzing outcomes of basic lean yeast doughs based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating desired dough temperature, calculating machine size based on dough size and texture
- Production planning and time management: reading and following a bread formula, preparing for production, direct vs. indirect production time, prioritizing production assignments, dough retarding techniques
- Safety and sanitation: workplace hazards and regulations, tools & equipment operation and care; personal hygiene and safety practices; safety procedures and regulations, accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, giving and receiving feedback
- 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.