Jan 17, 2022  
2011-2012 Catalog 
    
2011-2012 Catalog [ARCHIVED CATALOG]

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   CUA 151 - Baking: Intermediate Bread Preparation

3.0 Credits
Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate rolling, braiding, cloverleaf, parker-house, rollings, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shapes. Examines production steps, ingredients, and equipment that apply to course training.
LECLB 67.5 Clock hours



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