- Artisan Breads (3 Units)

Catalog description

Develops fundamental skills (mixing techniques, hand-molding breads, rolls and braiding) needed to produce high-quality bread products. Incorporates the use of preferments, including sour doughs, in the production of lean, enriched, braided and sourdough breads. Covers the study of ingredients and mixing involved in making high-end quality bread products. (Prerequisite: 316-103 Science of Baking) Credit for Prior Learning Available