Artisan Breads (BAKG 1341)
This course focuses on the broad world of artisan bread making. Topics include the use of wild yeast, flavor building using long fermentation times, hearth-baking, variety grains and flours and variety shaping and molding. A variety of pre-ferments such as sourdough starters, biga and poolish are used extensively.
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 1341
Credits: 6.0
Length: 150.0 hours
Course outline:
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https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1341
* 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.