In this course, students apply baking principles to savoury and ethnic baking. Savoury items such as meat and vegetable pies, sausage rolls, cornish pasties and calzones will be covered, along with ethnic items such as Asian buns and tarts, pita bread and flat breads. Sandwiches are also included.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.
Course code: BAKG 1344
Length: 50 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1344.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.