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:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?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 # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
43192
|
Dauke, Wolfgang |
03-Feb-2020
to 13-Feb-2020 |
Mon, Tue, Wed, Thu | 1:00 p.m - 3:00 p.m | Dauke, Wolfgang |
| 43192 VCC Downtown Campus |
03-Feb-2020
to 13-Feb-2020 |
Mon, Tue, Wed, Thu | 3:00 p.m - 7:30 p.m | ||
|
43250
|
30-Mar-2020
to 15-May-2020 |
Mon, Tue, Wed, Thu, Fri | 7:30 a.m - 7:45 a.m | ||
| 43250 VCC Downtown Campus |
30-Mar-2020
to 15-May-2020 |
Mon, Tue, Wed, Thu, Fri | 10:30 a.m - 11:45 a.m | ||
|
60381
|
01-Jun-2020
to 17-Jul-2020 |
Mon, Tue, Wed, Thu, Fri | 7:30 a.m - 7:45 a.m | ||
| 60381 VCC Downtown Campus |
01-Jun-2020
to 17-Jul-2020 |
Mon, Tue, Wed, Thu, Fri | 10:30 a.m - 11:45 a.m |
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 # | Instructor | Dates | Day/Time | Instructor |
|---|---|---|---|---|
|
43256
|
27-Apr-2020
to 21-May-2020 |
Mon, Tue, Wed, Thu | 1:45 p.m - 2:00 p.m | ||
| 43256 VCC Downtown Campus |
27-Apr-2020
to 21-May-2020 |
Mon, Tue, Wed, Thu | 6:00 p.m - 7:30 p.m |
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Additional Information
What you will learn
- Management of temperature and plasticity in laminated doughs, laminating techniques, rolling techniques, portioning, shaping, proofing, filling, baking, finishing, storage and packaging; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
How do I apply for this course?
This course is offered as part of a VCC program only.
* 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.