A sequel to our Artisan Bread class we venture into Italy to explore some classic Italian style breads. Learn the secrets to preparing Ciabatta, Rustic Whole Wheat Olive and Rosemary Bread, Grissini and a Rustic Italian Boule.
Faculty: Culinary Staff
Meets: T • November 14, 2017 – November 14, 2017
Refund Date: November 10, 2017
See the complete schedule of Breckenridge and Dillon non-credit classes
Credit & Non-credit Classes
CMC Breckenridge-Dillon 2018 Spring Class Schedule (pdf)