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Course Description

Embark on a culinary journey exploring specialty breads like baguette, challah, and pain au lait, alongside various rolls. Led by Red-Seal Baker Stephanie Long, participants engage in hands-on workshops and guided demonstrations to master techniques and flavors. Experimentation with ingredients and shapes fosters creativity and confidence in bread making. By course end, students not only excel in specific bread techniques but also gain a deeper cultural appreciation for these specialties. Whether novice or experienced, this course promises to enhance bread-making expertise.
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Section Title
Artisan Bread Making Series #2: Baguette, Challah, and Milk Bread
Type
Lecture/Lab
Days
Sa
Time
9:00AM to 3:00PM
Dates
Oct 05, 2024
Schedule and Location
View Details
Contact Hours
6.0
Location
Campus
Kelowna  
Course Fee(s)
Tuition $99.00
Additional Fee(s)
$20 Trades Culinary GI Material Fee $20.00 Mandatory
CEUs
0.6 CEUs
Drop Request Deadline
Sep 28, 2024
Instructors
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