Basic Principles (BAKG 1142)
This course introduces learners to kitchen and food safety and sanitation as well as equipment. It provides an overview of the baking industry and an introduction to baking math, production planning and teamwork and professionalism. Basic principles such as the theoretical aspects of cause & effect in baking, ingredient functions and baking concepts are introduced. A conceptual framework for troubleshooting and problem-solving issues in baking is presented.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking, Baking and Pastry Arts - Artisan Baking Specialty & Baking and Pastry Arts - Pastry Program.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking, Baking and Pastry Arts - Artisan Baking Specialty & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1142
Credits: 1.0
Length: 25.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1142
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and 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.