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
Tuition: $0*
Length: 25 hours
Course outline: view https://www.vcc.ca/cfm-files/course-outline.cfm?subject=BAKG&number=1247
Loading...

Ask a question