CA 221 Artisan Breads

will explore more advanced bread and dough techniques used to create high end baked goods. Production will focus on advanced techniques as well as quantity bread baking to be used in restaurant and catering settings. This course is applicable toward all certificates, AAS, ALS (credit hours 4.0, lecture hours 2.0, lab hours 4.0).

Credits

4.0

Prerequisite

CA 220 with a "C" or better

Division and Department

Liberal Arts / Culinary & Hosp