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Viennoiserie & Laminated Doughs

Course Code:
BAK 141
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:

In this course the students will be introduced to another large and popular baking area: Viennoiserie, laminated doughs, yeast rich doughs and cream puff pastry (Pate a choux). In this course students will have the opportunity to practice laminated doughs, mastering the use of the rolling pin before using an electric dough sheeter. In this course the students will learn about the origin and the history of this specific type of baked goods. This course will cover the different techniques used in puff pastry making, croissants, Danish pastries, brioche, etc.
In this course the students will continue to develop the skills being acquired in the co-requisite baking essentials course. The students will practice new techniques and methods and continue to build and apply their skills in this specific baking area while being exposed to crucial principles of safe food handling and sanitation.
 

Credit:
2
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