Course Details

Course Title: Breads and Yeast Products

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Code: BAKG1228C

Admit Term: 2019 Winter 1191

Credits: 6


This course will focus on advanced methods and theories behind the production of quality breads. You will make sour starters, bagels and laminated dough to form a number of products. Bread history has been recorded for thousands of years but it takes great skill and patience to produce top notch products of quality. You will be given the tools to expand your workability in this specialized field within the baking community.

The information on this page reflects course details for course BAKG1228C in the 2019 Winter term. Find details for another term.