Advanced Lean Yeast Doughs (BAKG 1265)

This course provides students with an introduction to the advanced study of ingredients, production processes, techniques, tools, and equipment used in the production of lean yeast doughs.

A variety of techniques including preferments and high hydration doughs, dough handling, shaping, scoring, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 1265
Credits: 4.0
Length: 100.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1265

Prerequisites

BAKG 1153.

Corequisites

BAKG 1165, BAKG 1170, BAKG 1175.
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