Washtenaw Community College

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CUL 211: Advanced Bread Production

In this course, students are introduced to advanced bread production techniques. The production of laminated yeast doughs, advanced yeast breads, sourdough starters, sourdough breads, pre-fermented doughs, international breads and display pieces are emphasized.

Level I Prereq: Academic Reading and Writing Levels of 6; Academic Math Level 2; CUL 110 and CUL 114, minimum grade "C"

Credits
4
Lecture Hours
30
Clinical Hours
0
Lab Hours
60
Other Hours
0
Total Hours
90

Some classes are not offered every term. To see if this class is currently available, check the schedule.

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