Detailed Course Information |
Winter 2025
Nov 21,2024 |
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| CA 122 - Artisan Breads |
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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 Workforce Development Division Culinary and Baking & Pastries Department Course Attributes: Tuition, Career and Technical Education Restrictions: Must be enrolled in one of the following Levels: Skills Development 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 Baking & Pastry Culinary and Baking |
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