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PUBLISHED 2018-2019 Credit Catalog 
    
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PUBLISHED 2018-2019 Credit Catalog [ARCHIVED CATALOG]

BAKE 221 - Artisan Breads and Viennoiserie

Course Description
Expand your ability to create yeast goods by making viennoiserie, artisan breads and sweet dough products. Learn sweet dough mixing techniques, laminating processes and how ingredients and processes impact results.

3 credits

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