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Apr 20, 2024
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Catalog 2017-2018 [ARCHIVED CATALOG]
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BAKE 122 Artisan Bread6 credits
Students will learn the advanced techniques for making specialty bread using preferment techniques and starters.
Prerequisites: CULA 127 or instructor permission
Quarters Offered: Summer, Winter
Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:
- Explore pre-ferments and sourdough cultures
- Use proper scaling methods while understanding ingredients and their functions
- Use production methods needed to move product through the bakeshop according to industry standards
Total Hours: 100 Lecture Hours: 20 Lab or Clinical Hours: 80
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