Gluten Free Baking (BAKG 1343)
A variety of gluten-free ingredients are introduced in this course. Students learn how to make gluten-free products using items such as rice flour and xanthan gum. Gluten-free substitutes to traditional baking are also explored.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
Course code: BAKG 1343
Credits: 1.0
Length: 25.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1343
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0Additional Information
- Food allergies; celiac disease; wheat-free versus gluten-free products; gluten-free ingredients; ingredient substitution; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
† 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.