ARTISAN BREADS

Catalog description

Continuity in the development of the essential skills in the bakery, using the correct vocabulary and frequent baking methods in the elaboration of breads in the professional, artisanal and commercial sphere. Implement safety, hygiene and sanitation rules within the laboratory. Continuity will be given to the use of mathema tics within the field of the bakery. The course will use the Internet as a research tool and email as a communication tool. The MS Word program will be used for writing projects.