This course provides students with an introduction to baker’s math and the ingredients, processes, techniques, tools, and equipment used in the production of quick breads and cookies.
A variety of techniques including quick bread and cookie mixing, makeup, 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.
At the beginning of this course, students will receive an orientation to the campus and student services, and an orientation to the baking lab with an emphasis on safety.
Prerequisites
Missing prerequisites?
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
What you will learn
- Quick bread classifications, production techniques, quality standards
- Cookie classifications, production techniques, quality standards
- Baking science: overview of baking ingredients, nutritional properties, baking processes; leavening agents
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of quick breads and cookies
- Reflective practice: analyzing product outcomes of quick breads and cookies based on inputs and quality standards, objectivity, generalizing, problem-solving, refining knowledge and skills
- Trade calculations: calculating baker’s percentages and new yields, converting units of measure within a system of measurement
- Production planning and time management: attendance & punctuality, reading and following a quick bread or cookie formula, preparing for production, direct vs. indirect production time, prioritizing work assignments
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; types of hazards and emergencies, safety procedures and regulations; accident prevention
- Professional communication: workplace safety, respectful communication, terminology, asking for information or clarification
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 61313 |
May 4, 2026 to May 28, 2026 |
Shop/Teaching Kitchen Lab Lecture |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 42864 |
April 7, 2026 to April 30, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
Contact us
If you have any question, please email at advising@vcc.ca.
† 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.