PAS 101 - Breads, Rolls and Breakfast Pastries4 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab
Through hands-on instruction, students will prepare various quick breads and bread doughs using the straight, sponge and sour dough methods. Using these dough methods, students will learn to make various shapes including kaiser rolls, soft and hard rolls, and Italian and French breads. Laminated doughs including danish, croissant and puff pastry will also be prepared.
Usually offered Fall and Spring semesters
Click here for the Summer 2017 Schedule of Classes
Click here for the Fall 2017 Schedule of Classes
[Add to Portfolio]