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.
Prerequisites
BAKG 1265, BAKG 1266, BAKG 1267.
Missing prerequisites?
Learn more about VCC's academic upgrading or English as a Second Language (ESL) courses, or discover which university transfer options are right for you.
What you will learn
- 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
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41626 |
February 1, 2027 to February 19, 2027 |
Shop/Teaching Kitchen Lecture |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule.
Contact us
If you have any question, please email at advising@vcc.ca.
† 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.