Artisan Breads/Brkfst Pastries
Catalog #31314345
Provides a working knowledge of the production of pre-fermented yeast doughs and sourdoughs. In addition, students produce such yeast laminated doughs as croissant, Danish and Kringle. Ethnic baking and healthy baking are also covered, as well as frozen desserts. Prerequisite or concurrent enrollment in 10-316-101. Prerequisite: 31-314-325 or prior commercial baking experience (requires consent of instructor).
Credits: 4
Prerequisites: Prerequisites: Principles of Sanitation, 10316101 AND Pastries & Yeast Doughs, 31314325, or prior commercial baking experience (requires consent of instructor).
Course Offerings
last updated: 05:00:05 PM Nov 21 2009
This is a list of classes scheduled at various MATC locations. For complete, up-to-date information - including availability - please search for classes through Inside MATC.
Truax Campus
Catalog/Class # Semester Class Dates Meeting Times Instructor Mode of Instruction
31314345
Class #69358
Spring 2009-2010
Jan 13 2010 -
May 12 2010
7:30 AM - 2:20 PM
W
Almquist,Daniel P
In Person
Seats Available: 2
Jan 13 2010 -
May 12 2010
7:30 AM - 9:20 AM
W