Baking for Dietary Needs (BAKG 1280)
This course provides students with an introduction to the ingredients, processes, and techniques used in the production of bakery items that meet specific dietary requirements. It focuses on dietary restrictions and preferences, nutrition and labelling; recipe adaptations, and ingredient substitutions.
This course offers students the opportunity to practice adapting recipes and substituting ingredients to produce gluten free, egg free, dairy free, and sugar free alternatives to standard baked goods. It includes the development and application of gluten free mixes and the study of gluten free flours, starches, and gums that provide the bulk and structure of gluten free products.
Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
This course offers students the opportunity to practice adapting recipes and substituting ingredients to produce gluten free, egg free, dairy free, and sugar free alternatives to standard baked goods. It includes the development and application of gluten free mixes and the study of gluten free flours, starches, and gums that provide the bulk and structure of gluten free products.
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 1280
Credits: 4.0
Length: 100.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1280
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.