Bread Baking BAKE-200
|Course Name||Bread Baking|
|Description||Today, yeast products are the cornerstone of every modern bakery. This course will build upon and expand students' understanding of yeast leavened breads and non-yeast baked products. Students will learn the necessary bread making techniques and applied knowledge to master lean, enriched and sourdough products, specialty shaping techniques, unique scoring methods and how to work with ancient grains.|
|Notes||BAKE 100 is a pre-requisite for this course and must be completed before beginning this course.
Students are required to provide their own kitchen tools. All personal equipment requirements will be discussed during the first day of class and can either be brought from home or purchased.
A full Centennial College Chef uniform is required for this course.
To find out more information on this course, please call 416-289-5000 ext. 2252 or send us an email at firstname.lastname@example.org
|Section||Cost||Semester||Start Date||End Date||Meeting Times||Campus|
|Legend for Days
M - Monday T - Tuesday W - Wednesday R - Thursday F - Friday S - Saturday U - Sunday
TBA - To Be Announced