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Fall 2021 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.

Day of the Week Abbreviation
Monday M
Tuesday T
Wednesday W
Thursday Th
Friday F
Saturday S
Sunday Su

1 courses found

Course CRN Seats Open Instructor Tuition
Fees
CreditCr Dates Days Times
Course:
314-140-001
Fundamentals of Baking 1
CRN:
12493
Seats:
0
Instructor:
Oliver, Rachel N
Tuition:
$382.90
Credit:Cr:
2
Dates:
09/13/21-10/07/21
Days:
MondayM TuesdayT WednesdayW ThursdayTh
Times:
05:30pm-09:20pm


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