Artisan Breads and Baking Trends

Catalog description

This course teaches students the proper use of yeasts, starters and mixingmethods. Students will develop and understand proper proofing procedures,shaping and baking, ensuring the production of fresh quality bread. Students willproduce a variety of artisan breads, specialty breads, enriched and laminateddoughs. Properties and characteristics of alternative and gluten free baking areexplored. (6 hours laboratory) Prerequisite: CUL105, CUL115.