CART170 — Bread Fundamentals

CART 170 introduces students to the principles and techniques of the art and craft of bread making. Topics include formulas and processes associated with naturally leavened loaves, hearth bread, focaccia, flatbread, rolls, and other bread - identifying various grains and other ingredients. Corequisite(s): CART 170L - Bread Fundamentals Lab

Part of

• Baking and Pastry, A.A.S.
• Baking and Pastry Certificate

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