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◊