Fermentation (BAKG 1243)

This course focuses on understanding and applying the concept of fermentation to the making of products using yeast. The student builds self-confidence in managing the fermentation of the products from mixing through to proofing and baking. Students also learn how to manage gluten development, how to portion doughs correctly and consistently and how to shape and mold products. Methods for making the products include Straight Dough, Modified Straight Dough and pre-ferments. Topics include the different varieties of wheat, milling and flour.

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

Course code: BAKG 1243

Credits: 3.0

Length: 75.0 hours

Course outline: http://www.mtexeter.com/vccphp/courseoutline?subject=BAKG&number=1243

Schedule †

BAKG 1243 schedule for programs:

BAAR

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location	Instructor
61319	August 9, 2021 to August 27, 2021	Mon, Tue, Wed, Thu, Fri \| 8:00 am - 12:30 pm Delivery: In-class See full schedule	Jang, Elizabeth

Schedule †

BAKG 1243 schedule for programs:

BART

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location	Instructor
71517	November 29, 2021 to December 16, 2021	Mon, Tue, Wed, Thu \| 2:00 pm - 7:30 pm Delivery: In-class See full schedule	Wagner, Lisa

Schedule †

BAKG 1243 schedule for programs:

BPAT

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location	Instructor
45254	January 17, 2022 to February 3, 2022	Mon, Tue, Wed, Thu \| 2:00 pm - 7:45 pm Delivery: In-class See full schedule	Tada, Kimberly

* 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.

Fermentation (BAKG 1243)

Schedule †

BAKG 1243 schedule for programs:

Schedule †

BAKG 1243 schedule for programs:

Schedule †

BAKG 1243 schedule for programs:

Additional Information