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

Length: 50.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1244

Schedule †

BAKG 1244 schedule for programs:

BPAT

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location
45255	February 7, 2022 to February 17, 2022	Mon, Tue, Wed, Thu \| 2:00 pm - 7:45 pm Delivery: In-class See full schedule
45294	May 2, 2022 to May 12, 2022	Mon, Tue, Wed, Thu \| 12:30 pm - 1:45 pm Delivery: In-class See full schedule
60132	July 4, 2022 to July 14, 2022	Mon, Tue, Wed, Thu \| 12:30 pm - 1:45 pm Delivery: In-class See full schedule

Schedule †

BAKG 1244 schedule for programs:

BART

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location
61919	June 6, 2022 to June 16, 2022	Mon, Tue, Wed, Thu \| 1:30 pm - 7:00 pm Delivery: In-class See full schedule

* 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.

Lamination (BAKG 1244)

Schedule †

BAKG 1244 schedule for programs:

Schedule †

BAKG 1244 schedule for programs:

Additional Information