In this course, students are introduced to advanced bread production techniques. The production of laminated yeast doughs, advanced yeast breads, sourdough starters, sourdough breads, pre-fermented doughs, international breads and display pieces are emphasized. The title of this course was previously Advanced Bread Production.
Level I Prereq: Academic Reading and Writing Levels of 6; CUL 104, CUL 110 and CUL 114, minimum grade "C"
Class offerings by semester
| Summer 2020 | Fall 2020 | Winter 2021 | Summer 2021 |
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Class offerings by semester is offered as a planning tool. Please refer to the course
schedule to see the specifc time and platform for which the course is offered.
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Online Class
| Description | Hours |
|---|---|
| Credits | 4 |
| Lecture Hours | 30 |
| Clinical Hours | 0 |
| Lab Hours | 60 |
| Other Hours | 0 |
| Total Hours | 90 |