CUA 151 Baking: Intermediate Bread Preparation
3 Credit Hours • 67.5 Contact Hours (Lecture/Lab Combination)
Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. Examines production steps, ingredients, and equipment that apply to course training.