Mar 28, 2024  
2020-2021 Academic Catalog 
    
2020-2021 Academic Catalog Archived Catalog

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CULA 271 - Artisan Breads


Credit(s): 3

Prerequisite(s): admission to the Advanced Baking and Pastry 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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