The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Prerequisites: None.
Students must have or obtain a current Maricopa County Arizona Food Handler`s Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.
|18122||In Person||F||March 22, 2024 - May 10, 2024||7:30am - 4:00pm||Lecture & Lab|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|March 26, 2024||April 12, 2024||0001||$125.00|