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Mar 28, 2024
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HCM 224 - Artisan Breads 2.00 Credit(s)
This course is designed to further enhance students’ advanced level of baking breads. Students will discuss advanced topics in baker’s percentage, yeast dough, sweet dough, and laminated, dough production. 79.2 Lab Hrs.
Prerequisite(s): A minimum grade of C in HCM 116
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