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314-128 Artisan Breads

Emphasis on hand-crafted breads with preferments. Includes creating and using preferments (starters, sourdough, cultures), gluten development, aging doughs, simple, complex and multi-grain breads.

Course Credits


Sections this Semester

Offering number: 314-128-001

Course Notes

Prerequisite(s): 314-120 Science of Baking Principles (or concurrent) and 316-110 Applied Food Service Sanitatn (or concurrent) and 314-121 Breads and Rolls (or concurrent)
CRN: 11281
Tuition/fee: $164.65
Seats Open: 0
Instructor: Oliver, Rachel N
Program Restriction
Dates: 10/23/17-11/02/17
Days: Monday Tuesday Wednesday Thursday
Times: 05:30pm-09:20pm
Room: A190

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