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Dec 12, 2024
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CUA 151 - Baking: Intermediate Bread Preparation3.0 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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