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:

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
61920	June 20, 2022 to June 23, 2022	Mon, Tue, Wed, Thu \| 1:30 pm - 7:00 pm VCC Downtown Campus Delivery: In-class See full schedule

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
60135	July 18, 2022 to July 21, 2022	Mon, Tue, Wed, Thu \| 12:30 pm - 1:45 pm VCC Downtown Campus Delivery: In-class See full schedule
61598	August 15, 2022 to August 18, 2022	Mon, Tue, Wed, Thu \| 1:30 pm - 7:00 pm VCC Downtown Campus Delivery: In-class See full schedule

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* 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

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