HIA 134◊ Artisan Breads

3 credits

Last Update Effective: 8/27/01

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

Prerequisite: HIA 115◊, HIA 128

Lecture: 1 hour

Laboratory: 4 hours

(course fee required)