HIA 124 — Laminated Doughs ◊ #

Master the techniques in mixing dough, such as Danish, Sweet Roll, Croissants, Puff Pastry and Phyllo, to create traditional breakfast pastries, such as Strudel, Baklava, Napoleons and the appropriate fillings. (Spring 2020) (course fee required)

Prerequisites: HIA 115, HIA 128

Part of

• Baking and Pastry, Associate in Applied Science Pathway: Baking and Pastry Degree Type: Associate in Applied Science Curriculum Code: HIA.BKG.AAS

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