Savoury Baking & Flatbreads (BAKG 1344)
In this course, students apply baking principles to savoury baking and flatbreads. Savoury items such as sandwiches, pies, rolls, and pockets will be covered, along with crackers and flatbreads such as pita bread, naan, pizza, focaccia, tortillas, and lavash.
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 1344
Credits: 2.0
Length: 50.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1344
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0Additional Information
- Preparation of meat and vegetable fillings, savoury products, flatbreads, sandwiches; 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; resume-building, employer research and selection, job/placement interview skills
† 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.