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CUL-338 Traditional Breads

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

Section: 901

Ways to take the class: Online Sync

Days: Varies

Time: 10:00AM to 12:00PM

Start Date: 12/12/2020

End Date: 12/18/2020

Location: Online

Room: Varies

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.