Description
Artisan Breads & Breakfast Pastries
This course provides students with a working knowledge of the production of pre-fermented yeast doughs and sourdoughs. In addition, students produce Viennoiserie, both laminated such as croissant and Danish, and non-laminated such as Brioche and sweet dough. Production methods and speed are emphasized.
Details
Grading Basis
Official
Units
3
Offering
Course
BAKING 31314345
Academic Group
Technical Diploma
Academic Organization
Hospitality
Enrollment Requirements
Prerequisites: "C" or better in Baking Principles, 31314309; Reserved for students in the Baking & Decorative Arts program.
Typically Offered
Spring