Lamination (BAKG 1244)

The principles of leavening, flakiness and tenderness are studied through the making of laminated doughs. In this course, students learn the process of laminating croissant, danish and puff doughs, as well as portioning and making up the products properly. Proofing, baking and finishing are also key components of this course. This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1244
Credits: 2.0
Tuition: $0*
Length: 50 hours
Course outline: viewhttps://www.vcc.ca/deptUploads/course-outlines/BAKG-1244.pdf
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