This intensive hands-on seminar on bread introduces the student to the basics of artisan bread baking. Learn to bake basic white bread, multi-grain boules, braided loaves, and a variety of French loaves such as batards, baguettes, ficelles and boules.
Faculty: Culinary Staff
Meets: W • August 23, 2017 – August 23, 2017
Refund Date: August 21, 2017
See the complete schedule of Breckenridge and Dillon non-credit classes
Breckenridge & Dillon
Credit & Non-credit Classes
CMC Breckenridge & Dillon 2017 Fall Class Schedule (pdf)