This course enables students who are already working in the baking industry to enhance and expand their knowledge according to the Industry Training Authority (ITA) standards. Course content aligns with the current ITA Baker Program Outline. Instruction is provided through lectures to introduce theory and demonstrations to illustrate practical application of the theory. Students then have opportunities in the baking labs to apply their skills and to demonstrate their knowledge. Students will cover a vast variety of topics and make various products. Students will apply theoretical concepts and practical skills with proper assembly guidelines and suitable decorative techniques to build and finish various products. Furthermore, students will apply teamwork, communication and health and safety principles throughout their practice.
Using an experiential learning approach, this course will also provide students with the opportunity to work independently and in cooperative teams to apply theory to practice and to reflect on their own performance and product outcomes. Group discussions are facilitated to reflect on processes, product outcomes, customer relations, and learning.
Course code: BAKP 3001
Credits: 4.0
Tuition: $0*
Length: 120.0 hours
Course outline:
view
http://www.mtexeter.com/vccphp/courseoutline?subject=BAKP&number=3001
Prerequisites
Students must be registered and have an active apprenticeship record with the Industry Training Authority (ITA) and have received an ITA Identification number. Students must have Apprentice Level 3 eligibility with the Industry Training Authority.

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Additional Information
- Advanced cookies, puff doughs and products, advanced breads and buns, Artisan breads, laminated doughs and products, French pastries, various cakes and tortes including filling, icings, and glazes, petit four pastries, frozen desserts, plated desserts, chocolates and confections, custard based desserts, sugar work, marzipan, and wedding cakes; supporting team members; storage and handling of products; mathematical conversions and calculations; 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; reflective observations of performance, development and learning; safety and sanitation procedures, application of inventory and waste management.
How do I apply for this course?
This course is offered as part of a VCC program only.
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.
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