BPA 150Artisan & Specialty Bread

Robeson Community College · 4.0 credits · UGRD

Catalog

This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics.

Recent sections

Fall 2026 · 1 section

Aug 17 – Dec 14

Section	Days & time	Location	Instructor
D1Class #7507	Th · 9:00 – 9:50 AMTh · 10:00 AM – 3:10 PM	14 - Classroom Bldg 1451A14 - Classroom Bldg 1463A	Oxendine, J