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.
Course code: BAKG 1342
Length: 75 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1342.pdf
* 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.