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Aug 14, 2024
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CUL 135 - Breads of the World Credits: 3 Description Students will learn measuring methods and scaling techniques, proper handling of yeast doughs, specialty doughs, different batters, and laminated doughs.
Student Learning Outcomes
- Evaluate common ingredients used in bread production.
- Produce assorted yeast breads and quick breads.
- Convert formulas to increase or decrease production.
- Produce specialty and decorative breads.
Prerequisite: CUL 110 with C- or higher; and FAB 102 Corequisite: None Graded: Letter Grade
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