Health and safety measures for Fall 2021

Artisan Breads (BAKG 1341)

This course focuses on the broad world of artisan bread making. Topics include the use of wild yeast, flavor building using long fermentation times, hearth-baking, variety grains and flours and variety shaping and molding. A variety of pre-ferments such as sourdough starters, biga and poolish are used extensively.

This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.

Course code: BAKG 1341

Credits: 6.0

Length: 150.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1341

Schedule †

BAKG 1341 schedule for programs:

BAAR

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location
71505	October 25, 2021 to December 2, 2021	Mon, Tue, Wed, Thu \| 12:30 pm - 1:30 pm Delivery: In-class See full schedule

Schedule †

BAKG 1341 schedule for programs:

BART

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location
45287	March 7, 2022 to April 14, 2022	Mon, Tue, Wed, Thu \| 2:00 pm - 7:30 pm Delivery: In-class See full schedule
60146	August 2, 2022 to September 8, 2022	Mon, Tue, Wed, Thu \| 1:30 pm - 7:00 pm Delivery: In-class See full schedule

* 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.

Artisan Breads (BAKG 1341)

Schedule †

BAKG 1341 schedule for programs:

Schedule †

BAKG 1341 schedule for programs:

Additional Information