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
Tuition: $0*
Length: 100 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/CULI-1504.pdf

Prerequisites

Acceptance into the Professional Cook 1 + Catering Certificate program or Culinary Arts Diploma (International ) program
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