HIA 134 — Artisan Breads ◊ #

Fundamentals of baking yeast breads, production of rolls, baguettes, bagels and hearth breads, with emphasis on sourdoughs, ethnic and specialty breads. (Spring 2020) (course fee required)

Prerequisites: HIA 115, HIA 128

Part of

• Baking and Pastry, Associate in Applied Science Pathway: Baking and Pastry Degree Type: Associate in Applied Science Curriculum Code: HIA.BKG.AAS
• Baking and Pastry Certificate Pathway: Baking and Pastry Certificate Type: Basic Curriculum Code: HIA.BKG.CERT

Source ↗

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