BAKE 125 - Advanced Breads & Dough

Credits: 3
In a lab setting, this course introduces the student to the extensive, hands-on techniques of advanced yeast breads, enriched doughs and laminated doughs. Students tailor the guidelines of baking techniques to fit the specific needs of any operation. PREREQUISITES: CULA 103 Food Service Sanitation, BAKE 105 Basic Culinary Skills, BAKE 108 Baking Principles, BAKE 110 Basic Baking, BAKE 118 Advanced Baking & Pastry, BAKE 120 Basic Breads. All Culinary classes must be completed with C or better to progress. Lab Fee Required Lab Fee Required

Prerequisite: CULA103, BAKE105, BAKE108, BAKE110, BAKE118, BAKE120. All Culinary classes must be completed with C or better to progress.