Baking Techniques (CULI 1504)

This course introduces students to the principles of baking, including new terminology, ingredients, and quality standards specific to baked products. Students prepare quick breads, pies & tarts, yeast breads, fruit & custard desserts. Emphasis is placed on use of time management, communication, teamwork skills, methods of preparation, baking techniques and the quality of the finished products.
Course code: CULI 1504
Credits: 4.0
Length: 100.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1504

Prerequisites

CULI 1501.

Schedule 1†

CULI 1504 schedule for programs:

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
CRN # Dates Day/Time/Location Instructor
41178January 27, 2025
to June 26, 2025		  See full schedule
  Delivery: In Person
  Location: Howe Sound Secondary School		Gill, Collin

Schedule 2†

CULI 1504 schedule for programs:

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
CRN # Dates Day/Time/Location Instructor
41171April 7, 2025
to May 1, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Picken, Samuel
41202May 5, 2025
to May 29, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Kraatz, Robert
41250June 2, 2025
to June 26, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Kraatz, Robert
42986June 30, 2025
to July 21, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Dawe, Laura
61670July 28, 2025
to August 21, 2025		  See full schedule
  Delivery: In Person
  Location: VCC Downtown Campus		Kraatz, Robert

Additional Information

  • 1. Orientation to Course Information, Review House Guidelines
    2. Professional Practice and Skills
    3. Health, Safety and Sanitation Principles for Baking
    4. Commercial Kitchen Equipment Review and Introduction to Baking Equipment
    5. Introduction to Basic Baking Principles
    6. The Science and Chemistry Behind Ingredients in Baking
    7. Basic Mixing Principles
    8. Introduction to Applied Baking
    9. Cookie Production
    10. Quick Bread Production
    11. Yeast Bread Production

This course is offered as part of a VCC program only.

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† 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.