Basic Methodology

This course introduces students to the basic methods used in baking. Methods include creaming, biscuit and muffin methods, pie-dough method and straight dough method. Students apply theoretical concepts such as fermentation, leavening, aeration and emulsification and gluten development to their practice. A variety of items are produced using these basic methods. Problem-solving is applied through the conceptual thinking framework. Students gain an understanding of the proofing process by making yeast doughs and the baking process through oven work. Products are made from mixes as well as from scratch. Knife skills are also practiced. Students calculate formulas and select and use ingredients, equipment and production methods according to production criteria and industry standards. Students will practice organizing their time to meet daily production requirements and to become proficient.

This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.

Prerequisites

What you will learn

• Ingredient characteristics and functions, leavening, scaling, mixing methods, portioning, make up methods, proofing, baking, finishing, storage and packaging as applied to product outcomes; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management; knife skills

How to register

This course is offered as part of a VCC program only.

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.