This course introduces students to the basic methods used for making laminated yeast doughs and products. Students apply theoretical concepts such as ingredient function, formula balancing and calculation, leavening and gluten development to their practice. Furthermore, students will apply teamwork, communication and health and safety principles throughout their practice.
Students will select and use ingredients, equipment and production methods according to production criteria and industry standards. Time is planned and organized on a daily basis to meet course requirements and to achieve proficiency.
This course is part of the full-time Baking Foundation - High School, Baking and Pastry Arts - Advanced Baking Specialty, Baking and Pastry Arts - ESL, Baking and Pastry Arts - Patisserie Specialty Programs.
Course code: BAKG 1107
Length: 63 hours
* 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.