CULA 1631 - Introduction to Breads

Institution:

Saint Paul College

Subject:

Description:

This course covers leavened and unleavened doughs & to lean and rich doughs. Students develop the knowledge, skills and techniques required in bread production. Recipe costing is introduced in this class. Training follows the highest sanitation and safety standards during any food preparation. 2C/0/2/0

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.saintpaul.edu

Phone Number:

(651) 846-1600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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