Aug 06, 2026  
2025-2026 College Catalog and Student Handbook 
  
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2025-2026 College Catalog and Student Handbook
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FSS 2052C - Specialty Breads


Prerequisite(s): None
Corequisite(s): None
Introduces the student to the principles and techniques of preparing lean breads, multi-grain breads, sourdough breads, rye breads, holiday and seasonal and flat breads. Special emphasis will be placed on regional and ethnics breads; handling grains for specialty breads; mixing, shaping, and finishing specialty breads; and learning innovative baking methods.
Semester Hours: 3 credit hours
Semester Offered: Fall, Spring
Fees: Lab Fee
Course Designations: AS only


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