Pies, Tarts, Puff Pastries (BAKG 1155)

This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of pies, tarts, and puff pastries.

A variety of techniques including pie and pastry dough mixing and handling, filling and makeup, 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 1155
Credits: 4.0
Length: 100.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1155

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