Advanced Rich Yeast Doughs (BAKG 1267)

This course provides students with an introduction to the advanced study of ingredients, processes, techniques, tools, and equipment used in the production of rich yeast doughs with an emphasis on non-laminated Viennoiserie.

A variety of techniques including preferments, rich dough mixing and handling, shaping, 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 1267
Credits: 4.0
Length: 100.0 hours
Course outline: view


BAKG 1165, BAKG 1170, BAKG 1175.

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