HIA 134◊ Artisan Breads

Fundamentals of baking yeast breads, production of rolls, baguettes, bagels and hearth breads. Sourdoughs, ethnic and specialty breads are emphasized.  

Credit Hours: 3.0
Lecture Hours: 1.0
Lab Hours: 4.0
Course Fee Required
Prerequisites
HIA 115◊, HIA 128◊

Course offerings

Sections of HIA134 at Term: Spring 2013 (136)

 
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HIA134001*ARTISAN BREADSCLEM, CHRI01/23/1305/15/13 
1 Open Seat 07:00 AM12:00 N W B 152 Book Info
 
1 CLASSES SCHEDULED