CUL-150 Quick Breads and Yeast Breads

Credits: 3
Contact Hours: Lec 1 Lab 4
This course is the study and practice of the culinary art of quick bread and yeast bread techniques, including biscuit, scones, muffins, miscellaneous quick breads, as well as basic yeast bread, artisan bread and sourdough bread production. Prerequisite(s): Grade of “C” or better in CUL 121 , HSM 115 .

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