Information and Updates

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

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
45055	March 1, 2021 to March 11, 2021	See full schedule
45100	May 17, 2021 to May 28, 2021	Delivery: In-class See full schedule
60659	July 12, 2021 to July 23, 2021	Delivery: In-class See full schedule

Schedule †

BAKG 1245 schedule for programs:

BART

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

CRN #	Dates	Day/Time/Location
45107	June 14, 2021 to June 24, 2021	Delivery: In-class See full schedule

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INTERNATIONAL STUDENTS

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* 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)

Schedule †

BAKG 1245 schedule for programs:

Schedule †

BAKG 1245 schedule for programs:

Additional Information

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