Advanced Rich Yeast Doughs (BAKG 1267)
This course provides students with an introduction to the advanced study of ingredients, processes, techniques, tools, and equipment used in the production of rich yeast doughs with an emphasis on non-laminated Viennoiserie.
A variety of techniques including preferments, rich dough mixing and handling, shaping, 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, rich dough mixing and handling, shaping, 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 1267
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1267
Prerequisites
BAKG 1165, BAKG 1170, BAKG 1175.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41128 | May 5, 2025 to May 29, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 60269 | September 29, 2025 to October 23, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 71699 | January 5, 2026 to January 29, 2026 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 71709 | February 2, 2026 to February 26, 2026 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
Additional Information
- Advanced rich yeast dough formulas, production techniques, quality standards, including non-laminated Viennoiserie
- Baking science: sugar, fat, eggs, osmotolerant yeast, gluten development, dough extensibility, fermentation
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced rich yeasted goods
- Reflective practice: analyzing outcomes of advanced rich doughs based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating formula modifications based on ingredient composition
- Production planning and time management: reading and following an advanced enriched bread formula, preparing for production, direct vs. indirect production time, prioritizing production assignments, preferments, sourdough production 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, visual communication
† 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.