Schedule of courses -

Details about the Fall 2014 course you selected


Subject:

Culinary Arts

Title:

CULN-150W Artisan Bread - (SC) - 1 Unit

Instructor:

Kodama, M

Recom: CULN-105 and CULN-153 or equivalents



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-150W

8578

TH

4:00-7:20pm

HSF-DEMO

1 Unit

9/11 - 10/09


Catalog Course Description
CULN-150W Artisan Bread
1 - 1 Units SC
Degree Applicable
Variable Hours
 
Recommended: CULN-105 and CULN-153 or equivalents
Note: CULN-150U may be used in lieu of CULN-180 for all programs with the exception of Baking. Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the Culinary (CULN) office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting.
The purpose of this course is to prepare students in advanced theory and techniques in artisan breads, including baguettes, whole wheat breads, multigrain breads, rye breads, pan breads, and egg breads. CSU

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