Transfers ToNot transferableDescriptionDescription: An introduction to laminated doughs, such as Danish, Croissant, Puff Pastry and other breakfast pastries. This course will focus on various lamination and folding techniques related to these doughs, and reviewing the final products made from them. A focus will be aimed towards the various mixing styles. The production of pastry fillings will also be made, including fruit, custard, and almond cream. 18.00 hours lecture and 27.00 hours laboratory. (Letter grade only)Usually HeldSat 10:05am–11:35am, Sat 9:00am–10:05am 