logo

Laminated Yeast Doughs (BAKG 1107)

Topics include laminating Danish and croissant doughs, producing toppings and fillings for appropriate Danish and croissant products.




* Note: The CRNs listed below could be restricted to specific program areas.

CRN Fee Campus - Room Day(s) Time Date Instructor
60918
DTN  - Rm. 166
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
01-Oct-2018
to 23-Nov-2018
Tada, Kimberly
60918
DTN  - Rm. 217
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1929
01-Oct-2018
to 23-Nov-2018
Tada, Kimberly

To register for this course, check the information for your program: