Aeration & Emulsification (BAKG 1245)

Aeration and emulsification are two essential baking principles. This course allows the student to understand, apply and problem-solve these principles through the making of cakes, cookies, sponges, various pastry bases as well as icings, buttercreams, glazes and ganaches.

This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1245
Credits: 2.0
Length: 50.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1245

Prerequisites

BAKG 1142, BAKG 1143, BAKG 1144, BAKG 1145, and BAKG 1241 (if in Combined Skills with ESL support
program).
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