HIA E34 Artisan Breads

Fundamental theories behind baking yeast breads, production of rolls, baguettes, bagels andhearthbreads, ethic and specialty breads emphasized. For course sections numbered 101 and above, the course may be taken for college credit. All lower numbered sections are noncredit only.

Lab Hours: 3.0 AEC
Prerequisites


Course offerings

Sections of HIAE34 at Term: Spring 2013 (136)

 
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HIAE34101ARTISAN BREADS CLEM, CHRI01/23/1305/15/13 
4 Open Seats 07:00 AM12:00 N W B 152 Book Info
 
1 CLASSES SCHEDULED