Baking: Intermediate Bread Preparation

Course Code

CUA 151

Credits

3

Focuses on preparation of types of bread products including French rye wheat brioche and croissants. Enables the student to demonstrate different styles of presentation including rolling braiding cloverleaf parker-house single knot butter-flake comb and wreath shape. Examines production steps ingredients and commercial equipment that apply to course training.

Related Programs

Take the next step to a rising career

Fill out this form for more info on your career tech program of choice.

* indicates required

 

In their own words...

I chose EGTC because the stellar reputation the LPN program has for teaching their students the best way to practice in the medical field.

April Markoff
Practical Nursing Student