CA 222 - Breads II

Credit Hours 3
Lecture: 2 Lab: 2
This is the second of two practical bread courses. Muffins, sweet doughs, croissants, and Danish pastries will be emphasized. A thorough understanding of dough richness, roll-in procedures, proofing, retarding, freezing, and baking will be emphasized. Techniques for mixing, shaping, proofing, baking, and finishing these products will be stressed. Sourdoughs and use of grains will also be studied. Prerequisites CA 221
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No