PAS 101 - Breads, Rolls and Breakfast Pastries

4 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.