Recent SemestersFall 2026, Summer 2026Class Size18–24 studentsCredits3Prerequisite"C" grade or higher or "Pass" in CA 165 and 174 or equivalent. Transfers ToCSUDescriptionThe course will build on previous knowledge and increase proficiency in baking techniques for the production of artisan breads. Students will explore and demonstrate a broad spectrum of baking styles producing Middle Eastern, European and American style breads. Introduction to various grains, pre-ferments, mixing, shaping, and baking techniques will be explored. Other specialty bread related items such as quick breads, crackers and spreads will be incorporated within the course. (CSU)Usually HeldMon Tue 11:35am–3:55pm, Mon Tue 4:00pm–6:05pm, Mon Tue 6:15pm–9:50pm, Mon Tue 9:00am–11:25am 