Search Results

FSSĀ 1052C SPECIALTY BREADS 3 Credits 5 lab hours

SPECIALTY BREADS Pre-requisite or co-requisite: FSS 1050C This course covers the principles and techniques of preparing lean breads, multi-grain breads, sourdough, bagels, pretzels; and holiday, seasonal, and flat breads. Special emphasis will be placed on regional and ethnic breads; handling grains (such as soakers) for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods. (Special Fees: $155.00)