Artisan Breads and Patisserie

Catalog description

Class Hours: 1 Lab/Discussion: 8 Credits: 4 Prerequisite: CULN 131 Corequisite: None Restriction: Enrolled in the Baking and Pastry Arts Program. Dual Listed: n/a Description: Introduces the skills, techniques and equipment of artisan bread and viennoiserie production through a variety of lean, enriched, and laminated yeast dough products. Studies the characteristics of ingredients, the baker’s percentage system, mixing techniques, controlled fermentation, and baking methodology. Explores the production of modern pâte à choux and puff pastry items. Emphasizes hand-shaping skills and creating an efficient production schedule. Cross-Listed: No