The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Prerequisites: CUL113 or permission of Program Director.
|In Person||01/23/2015- 05/08/2015||F||1:00PM- 5:15PM||
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