VFOOD 214 - Introduction to Bread Making
- Recent Professors
- Asher Kuny, Tana K. Mobley, Teresa Lopez de Zamora
- Recent Semesters
- Fall 2026, Summer 2026, Spring 2026, Fall 2025
- Class Size
- 12–25 students
- Credits
- 0
- Fall 2026 Sections
- View Fall 2026 sections of VFOOD 214
- Transfers To
- Not transferable
- Description
- Provides instruction on gluten, flour, yeast, water, and salt and their functions in bread making. Students learn how to correctly identify the anatomy of a grain, bread-making tools, and the stages of bread preparation. Students may be awarded 1.5 high school elective credits if they pass the course with a 70% or better.
- Usually Held
- Mon Wed 5:00pm–9:00pm, Sat 8:00am–12:00pm, Tue Thu 5:00pm–9:00pm, Mon Wed 8:00am–12:00pm