Recent SemestersFall 2026, Fall 2025, Fall 2024, Fall 2023Class Size12 studentsCredits2PrerequisiteCA 113 and CA 124 . Transfers ToCSUDescriptionAdvanced techniques of traditional and contemporary bread baking are demonstrated and practiced. The properties of different flours, grains, yeasts, sponges and levaines are demonstrated. The student produces various European breads, sourdoughs, Danish and croissant doughs and flat breads in a professional bake shop operation.Usually HeldMon 3:00pm–4:00pm, Thu 9:00am–10:00am, Tue 9:00am–10:00am, Wed 9:00am–10:00am 