Update on return-to-campus planning

Aeration & Emulsification (BAKG 1245)

Aeration and emulsification are two essential baking principles. This course allows the student to understand, apply and problem-solve these principles through the making of cakes, cookies, sponges, various pastry bases as well as icings, buttercreams, glazes and ganaches.

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

Course code: BAKG 1245

Credits: 2.0

Length: 50.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1245

Prerequisites

BAKG 1142, BAKG 1143, BAKG 1144, BAKG 1145, and BAKG 1241 (if in Combined Skills with ESL support
program)

Schedule †

BAKG 1245 schedule for programs:

BPAT

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location
60659	July 19, 2021 to July 30, 2021	Mon, Tue, Wed, Thu, Fri \| 8:00 am - 12:30 pm Delivery: In-class See full schedule
61315	August 16, 2021 to September 2, 2021	Mon, Tue, Wed, Thu \| 2:15 pm - 7:45 pm See full schedule

Schedule †

BAKG 1245 schedule for programs:

BAAR

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location
61321	September 20, 2021 to October 1, 2021	Mon, Tue, Wed, Thu, Fri \| 8:00 am - 12:30 pm Delivery: In-class See full schedule

* 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.

Aeration & Emulsification (BAKG 1245)

Prerequisites

Schedule †

BAKG 1245 schedule for programs:

Schedule †

BAKG 1245 schedule for programs:

Additional Information