Gluten Free Baking (BAKG 1269)
This course provides students with an introduction to the ingredients, processes, and techniques used in the production of gluten free bakery items. It focuses primarily on the development and application of gluten free mixes and the advanced study of gluten free flours, starches, and gums that provide the bulk and structure of gluten free products.
Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
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 1269
Credits: 1.0
Length: 25.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1269
Prerequisites
BAKG 1265, BAKG 1266, BAKG 1267.
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 60244 | June 23, 2025 to June 26, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| 70093 | November 17, 2025 to November 20, 2025 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41361 | February 23, 2026 to February 26, 2026 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
| CRN # | Dates | Day/Time/Location |
|---|---|---|
| 41375 | March 23, 2026 to March 26, 2026 | See full schedule Delivery: In Person Location: VCC Downtown Campus |
Additional Information
- Baking science: allergies and intolerances, celiac disease, gluten free flours, starches, gums, hydration, absorption, nutrition, “gluten free” labeling
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of gluten free bakery items
- Reflective practice: analyzing outcomes of gluten free bakery items based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: reading and following gluten free formulas, preparing for production, direct vs. indirect production time in gluten free baking, prioritizing production assignments, product testing
- 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: respectful communication, terminology, nutritional 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.