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Aeration & Emulsification (BAKG 1245)

Aeration and emulsification are two essential baking principles. This course allows the student to understand, apply and problem-solve these principles through the making of cakes, cookies, sponges, various pastry bases as well as icings, buttercreams, glazes and ganaches.

This course is part of the full-time Baking and Pastry Arts - Artisan Baking Program and the .Baking and Pastry Arts- Pastry Program.

 course outline

* Note: The CRNs listed below could be restricted to specific program areas.

To register for this course, check the information for your program: