Advanced Lean Yeast Doughs (BAKG 1265)
This course provides students with an introduction to the advanced study of ingredients, production processes, techniques, tools, and equipment used in the production of lean yeast doughs.
A variety of techniques including preferments and high hydration doughs, dough handling, shaping, scoring, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
A variety of techniques including preferments and high hydration doughs, dough handling, shaping, scoring, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 1265
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1265
Prerequisites
BAKG 1165, BAKG 1170, BAKG 1175.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 60267 | July 28, 2025 to August 21, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 71697 | October 27, 2025 to November 20, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 71707 | November 24, 2025 to December 18, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
Additional Information
- Advanced lean yeast dough formulas, production techniques, quality standards
- Baking science: wheat flour, yeast, hydration, soakers, dough mixing techniques, dough strength, fermentation, dough retarding, humidity, baking process, cooling process
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced lean yeasted goods
- Reflective practice: analyzing outcomes of advanced lean yeast doughs based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: formula modifications based on ingredient composition, calculating mixing time
- Production planning and time management: reading and following a formula, preparing for production, direct vs. indirect production time, prioritizing production assignments, preferments, dough retarding schedules
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology, writing a resume and cover letter
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
† 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.