NEXT CLASS BEGINS JANUARY 15, 2015! (Evenings only)
The student will be able to demonstrate bread preparation skills:
- Identify types of flour and the function of each
- Identify types of leavening used in bread production
- Identify steps in bread production
- Identify bread mixing methods
- Describe the functions and types of washes (egg wash, milk wash)
- Prepare sweet variety quick breads (muffins, scones)
- Prepare savory variety quick breads (biscuits, cornbreads)
- Prepare soft yeast breads and crusty yeast breads
- Prepare specialty yeast breads (whole grain, artisan
Schedule:
Wednesday Evenings - 6:00 pm to 9:00 pm
Fee:
TBA
Instructor:
Chef Robert Burrows
Program Counselor:
Ms. Franzie Williams, Counselor for Bread Baking
(754)321-5732
[email protected]