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.
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
Tuition: $0*
Length: 50 hours
Course outline:
view
https://www.vcc.ca/cfm-files/course-outline.cfm?subject=BAKG&number=1245
Schedule†
BAKG 1245 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 |
|---|---|---|---|---|
|
60382
|
Dobko, Alan |
July 20, 2020
to August 21, 2020 |
Mon, Tue, Wed, Thu, Fri | 7:00 a.m - 7:30 a.m | Dobko, Alan |
| 60382 Online Delivery | Mon, Tue, Wed, Thu, Fri | 8:00 a.m - 9:45 a.m | |||
|
61448
|
Dobko, Alan |
August 24, 2020
to September 3, 2020 |
Mon, Tue, Wed, Thu | 1:00 p.m - 2:00 p.m | Dobko, Alan |
| 61448 Online Delivery | Mon, Tue, Wed, Thu | 2:00 p.m - 7:45 p.m | |||
|
45055
|
March 1, 2021
to March 11, 2021 |
Mon, Tue, Wed, Thu | 1:00 p.m - 2:00 p.m | ||
| 45055 VCC Downtown Campus | Mon, Tue, Wed, Thu | 2:00 p.m - 7:45 p.m |
Schedule†
BAKG 1245 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 |
|---|---|---|---|---|
|
75287
|
Wagner, Lisa |
January 25, 2021
to February 4, 2021 |
Mon, Tue, Wed, Thu | 1:00 p.m - 2:00 p.m | Wagner, Lisa |
| 75287 VCC Downtown Campus | Mon, Tue, Wed, Thu | 2:00 p.m - 7:30 p.m |
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Additional Information
What you will learn
- Aeration, air-cell development methods, emulsion, emulsification methods, ingredient characteristics and functions, specific gravity, batter spreading and panning, techniques to create different types of icings, fillings and glazes, baking of various types of batters, storage and handling; preparation of icing for practice piping; basic piping techniques; 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.