PAS 225 — Artisan Bread Baking 3 Credits. 0 Lecture Hour. 6 Lab Hours

A course on the production of fine artisan breads. Topics include: techniques for basic sponge and sour dough, lamination of dough, and production of European-style specialty bread products. Prerequisites: PAS 105 or CUL 105 (minimum grade C for both) View Sections Instructor Consent Required

Prerequisites: PAS 105, CUL 105