This course provides students with further study in the ingredients, processes, techniques, tools, and equipment used in the production of advanced Viennoiserie, including both laminated and non-laminated specialty yeast doughs
This course builds on the techniques introduced in previous courses with additional focus on the production techniques and design of advanced laminated and non-laminated yeast doughs. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Prerequisites
BAKG 2160, BAKG 2165.
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- Classifications of traditional and modern advanced Viennoiserie, production techniques, quality standards
- Ingredients used in the production of traditional and modern advanced Viennoiserie
- Adapting advanced Viennoiserie formulas to accommodate specific dietary needs.
- Relationship between ingredients, techniques, environmental factors, and baking processes in the production of advanced Viennoiserie
- Reflective practice: analyzing outcomes of advanced Viennoiserie based on inputs and quality standards, observation, and objectivity; generalizing, problem-solving, and refining knowledge and skills
- Production planning and time management: reading and following the steps in the production of advanced Viennoiserie, preparing for production, prioritizing production assignments
- 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; production costing; photographing and displaying finished products on social media
Course schedules
Select your program to see the available course schedules.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.