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Course Description

In this hands-on, one day class students will learn the primary components of all breads and the ratios used to make a number of bread varieties. Multigrain Ciabatta, Italian Focaccia, French Fougasse Flatbread, Hawaiian Soft Rolls and Banana Bread will all be made and of course, you get to take home your creations.

As a safety precaution students should wear non-slip covered shoes and long pants. Students may bring personal items, including an apron, a kitchen towel, and food containers.

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Type
In-Person
Days
Sa
Time
9:00AM to 12:30PM
Dates
Aug 22, 2026
Schedule and Location
View Details
Contact Hours
3.5
Location
Course Fee(s)
Tuition non-credit $85.00
CEUs
0.35 CEUs
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