2020-2021 Catalog and Student Handbook 
    
    Nov 28, 2021  
2020-2021 Catalog and Student Handbook [ARCHIVED CATALOG]

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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
  1. Evaluate common ingredients used in bread production.
  2. Produce assorted yeast breads and quick breads.
  3. Convert formulas to increase or decrease production.
  4. Produce specialty and decorative breads.

Prerequisite: CUL 110  with C- or higher; and FAB 102  



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