BAKE 231: Viennoiserie

This course covers leavened rich doughs and various laminated doughs. Students develop the knowledge, skills, and techniques required in viennoiserie production by studying and practicing ingredient selection, product identification, retail merchandising, formulation, shaping, proofing, and baking quality rich-dough products. A series of European and American enriched yeasted doughs, including classic and contemporary varieties of brioche, croissants, Danish, yeasted coffee cakes, doughnuts, and sweet rolls are produced.