Basic Rich Yeast Doughs (BAKG 1165)

This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic rich yeast doughs.

A variety of techniques including rich dough mixing and handling, shaping, laminating, 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 1165
Credits: 4.0
Length: 100.0 hours
Course outline: view


BAKG 1150, BAKG 1155, BAKG 1160.

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