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CAW-343 Baking Tech: Yeast Leavened

Baking Techniques: Yeast-Leavened Breakfast Breads Learn the basic steps of yeast dough production to make breakfast breads from scratch. Discuss terms and theory, and produce sweet and savory breakfast favorites such as cinnamon buns, bialys, English muffins and oatmeal raisin bread. $85+ includes $29 fee. Note: Students must wear closed-toe shoes and long pants.

Term: Winter 2020

Course Type: Noncredit - 0.0 CEUs

Section: 101

Ways to take the class: Face-to-face

Days: SU

Time: 10:00AM to 2:00PM

Start Date: 01/26/2020

End Date: 01/26/2020

Location: Arnold Campus

Room: HUM 218 Building:
Humanities

Instructor: Michael B Santos

Class Size: 14