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Fall 2021 Semester Courses

Fundamentals of Baking 2

Course Description

From a high-gluten standpoint, explore hand-crafted breads with preferments (starters, sourdough and cultures). Gain hands-on skills in gluten development, aging doughs, and creating simple, complex and multi-grain breads. From a low-gluten standpoint, practice cookie production styles and techniques, including bagged, rolled, filled and complex cookies. Explore simple and complex bars and petit fours sec.

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:
314-141-001
Fundamentals of Baking 2
CRN:
13015
Seats:
1
Instructor:
Oliver, Rachel N
Tuition:
$382.90
Credit:Cr:
2
Dates:
10/18/21-11/11/21
Days:
MondayM TuesdayT WednesdayW ThursdayTh
Times:
05:30pm-09:20pm


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