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.
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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.