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.

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I chose EGTC because I heard through my school it was the best, because it allowed me to get my certificate and still be on time with high school.

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