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

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

† 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.