CUL 211: Artisan Breads

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"

Check the schedule

Description Hours
Credits 4
Lecture Hours 30
Clinical Hours 0
Lab Hours 60
Other Hours 0
Total Hours 90

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