CUL-150 Specialty Breads

Credits: 3
Contact Hours: Lec 1 Lab 4 Practicum 0
Tier Rate: Tier II
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. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): CUL 121 or concurrent enrollment.

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