PBAK 120 — Viennoiserie PBAK 120 9 Credits/Units

Covers laminated doughs, brioche and sweet doughs. Students will learn various pre-ferments, mixing, fermentation, laminating techniques, make-up of product, proofing and baking. Also covered is professionalism in the workplace, safety and sanitation, equipment use and safety, baker's math, weights and measures and note-taking. [GE]

Part of

• Baking and Pastry Arts Fundamentals (CA)(Plan Code: BPABPC20)
• Professional Baking and Pastry Arts Management (AAT)(Plan Code: BPAPBAPT)

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