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Fall 2016 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


Sections this Semester

Offering number: 314-121-001

Course Notes

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent)
CRN: 12920
Tuition/fee: $162.65
Seats Open: 0
Instructor: Oliver, Rachel N
Program Restriction
Dates: 10/10/16-10/20/16
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

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