The principles of leavening, flakiness and tenderness are studied through the making of laminated doughs. In this course, students learn the process of laminating croissant, danish and puff doughs, as well as portioning and making up the products properly. Proofing, baking and finishing are also key components of this course.
This course is part of the full-time Baking and Pastry Arts – Artisan Baking & Baking and Pastry Arts - Pastry Program.
Prerequisites
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What you will learn
- Management of temperature and plasticity in laminated doughs, laminating techniques, rolling techniques, portioning, shaping, proofing, filling, baking, finishing, storage and packaging; mathematical conversions, application of baker's percentage; interpretation of formulas; correct use of tools & equipment; supporting team members; writing and executing daily production lists; critical analysis of product outcomes; recording observations of performance and development; punctuality; health and safety rules and regulations; application of inventory and waste management
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.
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.