PAS 104Yeast Bread

Catalog

Prerequisite: Grade of C or better in PAS 101 ^ This specialized course will provide students with the intensified production of yeast products. The experience will include reading and interpreting yeast formulas, ingredient selection and theory behind yeast dough production. Specialty breads, Venoisserie, Artisan, dough sculpture and regional products will be produced and discussed. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available