CUA 151 - Baking:Intermediate Bread Preparation3.0 CR

Institution:

Colorado Mountain College

Subject:

Description:

Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. Enables the student to demonstrate rolling, braiding, cloverleaf, parker-house, rollings, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shapes. Examines production steps, ingredients, and equipment that apply to course training. Clock Hours: 67.5 (LECLB)

Credits:

67.50

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.coloradomtn.edu

Phone Number:

(800) 621-8559

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.