BAKG 1268 — Advanced Laminated Doughs
This course provides students with an introduction to the advanced study of ingredients, processes, techniques, tools, and equipment used in the production of laminated doughs including laminated Viennoiserie and puff pastry. A variety of advanced techniques including preferments, lamination, makeup and shaping, retarding, baking, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.