Lamination (BAKG 1244)
The principles of leavening, flakiness and tenderness are studied through the making of laminated doughs. In this course, students learn the process of laminating croissant, danish and puff doughs, as well as portioning and making up the products properly. Proofing, baking and finishing are also key components of this course.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1244
Credits: 2.0
Length: 50.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1244
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0Additional Information
- Management of temperature and plasticity in laminated doughs, laminating techniques, rolling techniques, portioning, shaping, proofing, filling, baking, finishing, storage and packaging; 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
† 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.