HPMGT 138 - Specialty Breads and Viennoiserie
- Recent Professors
- Whisenant, MarcusDickinson, Donald
- Recent Semesters
- Spring 2027
- Class Size
- 12 students
- Difficulty
- 5.3Moderateout of 10
- Credits
- 3
- Prerequisite
- HPMGT 135
- Spring 2027 Sections
- View Spring 2027 sections of HPMGT 138
- Transfers To
- Not transferable
- Description
- This course covers specialty bread and viennoiserie technique. Included will be pre-ferments, dough conditioners, special processing, enriched and rolled-in doughs.
- Usually Held
- Fri 8:00am–11:50am, Tue 9:00am–1:05pm