Update on return-to-campus planning

Frying (BAKG 1247)

Students learn how to apply fermentation, aeration and leavening principles to the making of yeast doughnuts, cake doughnuts and french crullers. Topics include the usage and care of frying fat and safety concerns of using deep-fat fryers.

This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.

Course code: BAKG 1247

Credits: 1.0

Length: 25.0 hours

Course outline: https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1247

Schedule †

BAKG 1247 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	Instructor
61317	August 9, 2021 to August 12, 2021	Mon, Tue, Wed, Thu \| 2:15 pm - 7:45 pm Delivery: In-class See full schedule

Schedule †

BAKG 1247 schedule for programs:

BAAR

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

CRN #	Dates	Day/Time/Location	Instructor
61323	September 13, 2021 to September 17, 2021	Tue, Wed, Thu, Fri \| 8:00 am - 12:30 pm Delivery: In-class See full schedule	Jang, Elizabeth

* 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.

Frying (BAKG 1247)

Schedule †

BAKG 1247 schedule for programs:

Schedule †

BAKG 1247 schedule for programs:

Additional Information