This course provides students with an introduction to the ingredients, processes, and techniques used in the production of bakery items that meet specific dietary requirements. It focuses on dietary restrictions and preferences, nutrition and labelling; recipe adaptations, and ingredient substitutions.
This course offers students the opportunity to practice adapting recipes and substituting ingredients to produce gluten free, egg free, dairy free, and sugar free alternatives to standard baked goods. It includes the development and application of gluten free mixes and the 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.
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
- Formulas, production techniques, quality standards for basic cakes, cookies, breads, Viennoiserie, pastries, and frozen desserts that meet specific dietary needs
- Baking science: allergies and intolerances, dietary restrictions and preferences, cereal and non-cereal grains, starches, ingredient substitutions and alternatives, nutrition, labeling
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of baked goods for dietary needs
- Reflective practice: analyzing outcomes of baked goods that meet specific dietary needs 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 formulas for specific dietary needs, preparing for production, direct vs. indirect production time in alternative baking, prioritizing production assignments, product testing
- Safety and sanitation: tools & equipment operation and care; principles of food safety in the preparation of baked goods for specific dietary needs; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: respectful and inclusive communication, terminology, nutritional labelling
- Bakery management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling; posting images of finished products on social media
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.
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.