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.
Course code: BAKG 1343
Length: 25 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1343.pdf
* 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.