Advanced Viennoiserie (BAKG 2240)
This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of advanced Viennoiserie, including both laminated and non-laminated specialty yeast doughs
This course builds on the techniques introduced in previous courses with additional focus on the production techniques and design of advanced laminated and non-laminated yeast doughs. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
This course builds on the techniques introduced in previous courses with additional focus on the production techniques and design of advanced laminated and non-laminated yeast doughs. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 2240
Credits: 4.0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=2240
Prerequisites
BAKG 2160, BAKG 2165.
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and 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.