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"

Class offerings by semester

Summer 2020 Fall 2020 Winter 2021 Summer 2021
  offered in the daytime offered at nighttime  

offered in the daytimeDay Class (before 5 p.m.) offered at nighttimeEvening Class (after 5 p.m.) offered online Online Class

Class offerings by semester is offered as a planning tool. Please refer to the course schedule to see the specifc time and platform for which the course is offered.

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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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