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Spring 2025 Semester Courses

Fundamentals of Baking 1

Course Description

Take an in-depth look at the production of quick breads and yeast-leavened breads and rolls. Examine the principles of scaling, mixing methods, leavening, fermentation, proofing and baking, while learning about scones, muffins, biscuits, breads, rolls, bagels, pretzels, crackers, flatbreads, etc. in low- and high-gluten products.

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Days of the week abbreviations: M - Monday; T - Tuesday; W - Wednesday; Th - Thursday; F - Friday; S - Saturday; Su - Sunday

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