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
Tuition: $0*
Length: 50.0 hours
Course outline: view

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