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Apr 29, 2024
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Catalog 2022-2023 [ARCHIVED CATALOG]
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BAKE 209 Breads6 credits
Students will learn the advanced techniques for making specialty breads, using pre-ferment techniques and yeast applications.
Prerequisites: BAKE 129 and BAKE 131
Corequisites: BAKE 211 and BAKE 212
Course Outcomes
Upon successful completion of this course students will be able to:
- Create and use pre-ferments and sourdough cultures
- Demonstrate an understanding of ingredients and their functions
- Use proper scaling methods
- Apply production methods to move product through the bakeshop according to industry standards
Program Outcomes
This course teaches to the following program outcomes:
- be prepared for a range of entry level positions in the field
Total Hours: 100 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 80
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