This course provides students with an introduction to the advanced study of ingredients, processes, techniques, tools, and equipment used in the production of laminated doughs including laminated Viennoiserie and puff pastry.
A variety of advanced techniques including preferments, lamination, makeup and shaping, retarding, 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 1268
Credits: 3.0
Tuition: $0
Length: 75.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=BAKG&number=1268
Prerequisites
BAKG 1265, BAKG 1266, BAKG 1267.
No schedule is currently available. Please check again later.
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Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 60358 | May 27, 2024
to June 13, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 70183 | November 18, 2024
to December 5, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
| 42390 | March 3, 2025
to March 20, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 41105 | February 3, 2025
to February 21, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
| 60243 | June 2, 2025
to June 19, 2025 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus |
Additional Information
- Advanced formulas, production techniques, quality standards for laminated baked goods
- Baking science: natural and artificial colours, whole grain doughs, alternative lamination processes, osmotolerant yeast, mixing & gluten development, dough extensibility, fat plasticity, retarding laminated yeast doughs, alternative baking methods
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced laminated baked goods
- Reflective practice: analyzing outcomes of advanced laminated pastries based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Trade calculations: calculating formula modifications based on ingredient composition and production scheduling
- Production planning and time management: preparing for production, direct vs. indirect production time, prioritizing production assignments, streamlining production, alternative baking processes
- Safety and sanitation: tools & equipment operation and care; principles of food safety; personal hygiene and safety practices; safety procedures and regulations; accident prevention
- Professional communication in the baking industry: workplace safety, respectful communication, terminology
- Bakery Management: inventory and receiving procedures, storage temperatures and procedures, waste management procedures; packaging and labelling
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and 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.
