Not too easy. Not too difficult.
This class was among the most fun of my classes that I took while in college. Chef Lopez has is super accommodating and teaches in any and every learning style there is.
We learned how to bake a variety of breads throughout the course ranging anywhere from basic dinner rolls to specialty holiday breads from various countries. The teacher goes into the chemistry behind bread baking and the biology of the yeast in the bread themselves. You also learn how to make your own yeast starters from scratch.
Hours per week:
Advice for students:
Take this class very seriously. It is a big grade and you learn too much information in this class to just pass it by.