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 â€“ Artisan Baking & Baking and Pastry Arts - Pastry Program.
Course code: BAKG 1244
Length: 50.0 hours
* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† 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.