Artisan pastries (BAKG 1342)
This course expands on basic quick breads such as muffins and biscuits, cookies and croissants and danishes by introducing flavor variety and shape assortment. Students gain further practice in practical skills such as mixing, portioning, shaping, cutting, proofing, baking and finishing.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
Course code: BAKG 1342
Credits: 3.0
Length: 75.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1342
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0Additional Information
- Flavor profiles and combinations, variety shaping techniques; alternative mixing methods for croissants and danishes; 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.