This course provides students with an introduction to baker’s math and the ingredients, processes, techniques, tools, and equipment used in the production of basic cakes and cookies.
A variety of techniques including basic cake 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.
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
- Basic cake and quick bread classifications, production techniques, quality standards
- Basic cookie classifications, production techniques, quality standards
- Basic cake and cookie assembly, finishing, and decorating techniques
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of basic cakes and cookies
- Baking science: overview of baking ingredients, nutrition, and baking processes; heat transfer; formula balance; leavening agents
- Reflective practice: analyzing product outcomes of basic cakes 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 basic cake 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; 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.