Breads of France: Hands-On

Course Description

Transform fresh flour, salt, and yeast into the warm, delicious breads indicative of France. Learn to prepare traditional French baguettes, epi, croissants, brioche, sourdough bread, and country bread. Wear a white chef's jacket, dark pants and comfortable shoes. Bring a tool kit with the following: a paring knife, chef's knife, peeler, and measuring spoons. Requirement: in addition to the standard toolkit bring a bread knife, spatula, dough cutter, pastry brush, thermometer, measuring spoons, and a black permanent marker. Prerequisite: CES 2187 Cooking 101: Skill Development, equivalent knowledge, or with instructor's approval.

Course Schedule

Winter - 2027

Course	Section	Course Title	Meeting Info	Meeting Dates	Instructors	Fee/Senior Cost Fee	CEUS	Status
CES-2514	911009	Breads of France: Hands-On	04/02/2027 - 04/03/2027 LEC Friday 05:00 PM-10:00 PM, Room VT 635. 04/02/2027 - 04/03/2027 LEC Saturday 09:00 AM-02:00 PM, Room VT 635. 1 Week	04/02/27 - 04/03/27	L. Stanley, CEPC	$189.00/ SA$151.20	1.00	Open

Description	Details
Course:	CES-2514
Section:	911009
Course Title:	Breads of France: Hands-On
Meeting Info:	04/02/2027 - 04/03/2027 LEC Friday 05:00 PM-10:00 PM, Room VT 635. 04/02/2027 - 04/03/2027 LEC Saturday 09:00 AM-02:00 PM, Room VT 635. 1 Week
Meeting Dates:	04/02/27 - 04/03/27
Instructors:	L. Stanley, CEPC
Fee/Senior Cost Fee:	$189.00/ SA$151.20
CEUS:	1.00
Status:	Open

How to Register

Key:

** book required

* book and USB required

+ USB required