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Spring 2026 Semester Courses

Fundamentals of Baking 2

Course Description

From a high-gluten standpoint, explore hand-crafted breads with preferments (starters, sourdough and cultures). Gain hands-on skills in gluten development, aging doughs, and creating simple, complex and multi-grain breads. From a low-gluten standpoint, practice cookie production styles and techniques, including bagged, rolled, filled and complex cookies. Explore simple and complex bars and petit fours sec.

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