Traditional Breads Learn the best ways to handle and shape traditional breads. Explore enriched doughs, yeast fermentation and the production of stollen, challah, panettone and king cake. $55+ includes $17 fee. Note: This continuing education course is part of a series designed for culinary professionals. Class meets via Zoom on the date offered and continues online after that date.
Term: Fall 2020
Course Type: Noncredit - 0.5 CEUs
Ways to take the class: Online Sync
Time: 10:00AM to 12:00PM
Start Date: 12/12/2020
End Date: 12/18/2020
Instructor: Rebecca A Sileo
Class Size: 16
Section Info: Note: Attendance in online class sessions Saturday, Dec. 12 from 10 a.m.-12 p.m. is mandatory for section 901.