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Winter 2022
Jan 21,2022
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CA 122 - Artisan Breads
This class is designed to introduce the theories of artisan style breads from theory and lecture to practical application. This will include topics such as; fermentation, the science of gluten development, and basic entremet construction.
Program Restriction: Must be enrolled in the Baking and Pastry program
2.000 Credit hours
10.000 TO 12.000 Lecture hours
30.000 TO 36.000 Lab hours

Syllabus Available
Levels: Credit
Schedule Types: Lecture plus Lab

Business,Technology and Trades Division
Culinary and Baking & Pastries Department

Course Attributes:
Tuition, Career and Technical Education

Restrictions:
Must be enrolled in one of the following Levels:     
      Credit
May not be enrolled in one of the following Colleges:     
      College Now
Must be enrolled in one of the following Majors:     
      Baking & Pastry
      Commercial Baking & Pastry

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