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.
1. Orientation to Course Information, Review House Guidelines 2. Professional Practice and Skills 3. Health And Safety 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
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.
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