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"
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