CUA 151 Baking: Intermediate Bread Preparation
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Focuses on preparation of types of bread products including French, rye, wheat, brioche, and croissants. The course enables you to demonstrate different styles of presentation including rolling, braiding, cloverleaf, parker-house, single knot, butter-flake, comb, and wreath shape. It examines production steps, ingredients, and commercial equipment that apply to course training.
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