Detailed Course Information |
Winter 2022
Apr 22,2024 |
|
 |
||
| 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 |
| Return to Previous | New Search |
|