Introduction to Artisan Breads and Lamination

BAKG1008

  • Requisites: This course is available to students in the Baking and Pastry Arts program. Pre-Requisites: BAKG1002, BAKG1003.
  • Course Equivalencies:
  • Open Studies: Not Available
  • Credits: 3.00

This course provides an overview of fermentation. Students apply fermentation knowledge and techniques to produce a wide variety of artisan breads and laminated products.

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