CUL 249PRINCIPLES OF ARTISAN BAKING

Catalog

Building on previous knowledge, students learn to mix, shape, bake, store, and distribute breads and rolls. Students will build speed and increase their proficiency in meeting production deadlines with quality products. Emphasis is placed on traditional fermentation methods, equipment, and methods that emphasize flavor, texture, and appearance. Course topics include baker's math, ingredient selection and function, how mixing affects fermentation, and ways to extend shelf life. Students are required to follow Culinary dress code.