Matched 1 Courses / 1 Classes

Specialty Breads and Breakfast Pastry (CUL137) 3 Credits

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: A grade of C or better in CUL113 or permission of Program Director.

Class# Semester Location Delivery Dates Days Times Instructor Availability
21835 Spring 2022 Estrella Mountain
Komatke Hall-C Regions Restaur
In Person 03/25/2022 - 05/13/2022 F 8:00AM - 4:30PM
  • S. Griffiths
Open
13 of 18 Seats Available