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PAS 225 Artisan Bread Baking 3 Credits. 0 Lecture Hour. 6 Lab Hours.

A course on the production of fine artisan breads. Topics include: techniques for basic sponge and sour dough, lamination of dough, and production of European-style specialty bread products.
Prerequisites: PAS 105 or CUL 105 (minimum grade C for both)
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