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Fall 2015 Semester Courses

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314-121 Breads and Rolls

Take an in-depth look at the production of breads and rolls. Examine the principles of scaling, mixing, fermentation, proofing and baking while learning about artisan-style breads and rolls, sour starters, bagels, pretzels, crackers, flat breads and other ethnic preparations.

Course Credits

1

Sections this Semester

Offering number: 314-121-001

Course Notes

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent)
CRN: 11028
Tuition/fee: $156.15
Seats Open: 16
Instructor: Oliver, Rachel Noel
Dates: 10/12/15-10/22/15
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

Offering number: 314-121-002

Course Notes

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent)
CRN: 11029
Tuition/fee: $156.15
Seats Open: 12
Instructor: TBA
Permit Restriction
Dates: 10/23/15-11/23/15
Days: Monday Friday
Times: 10:20am-02:20pm
Room: A190

Looking for a different semester?