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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
61817
DTN  - Rm. 208
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1430 - 1514
30-Sep-2019
to 21-Nov-2019
Tada, Kimberly
61817
DTN  - Rm. 217
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1830 - 1929
30-Sep-2019
to 21-Nov-2019
Tada, Kimberly

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