Catalog 2017-2018 
    Jun 12, 2021  
Catalog 2017-2018 [ARCHIVED CATALOG]

BAKE 122 Artisan Bread

6 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