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May 19, 2024
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CULA 271 - Artisan Breads Credit(s): 3
Prerequisite(s): admission to the Advanced Baking and Pastry Certificate program or program director’s consent. This course provides an introduction to the fundamental concepts, skills, and techniques of hearth breads and the production of a working bakery. Emphasis is on ingredient functions, product identification, and weights and measures as they apply to artisan breads. Topics include yeast-raised dough mixing methods, pre-fermentation, sponges, and sourdoughs. Students produce and deliver various bread products on a daily basis, much like a true working bakeshop. (Spring Semester)
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