Advanced Laminated Doughs (BAKG 1268)
This course provides students with an introduction to the advanced study of ingredients, processes, techniques, tools, and equipment used in the production of laminated doughs including laminated Viennoiserie and puff pastry.
A variety of advanced techniques including preferments, lamination, makeup and shaping, retarding, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
A variety of advanced techniques including preferments, lamination, makeup and shaping, retarding, baking, and finishing are explored. 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 1268
Credits: 3.0
Length: 75.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1268
Prerequisites
BAKG 1265, BAKG 1266, BAKG 1267.
* 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.