Advanced Laminated Doughs (BAKG 1268)

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
Length: 75.0 hours
Course outline: view


BAKG 1265, BAKG 1266, BAKG 1267.

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