BAKE 209 Breads

6 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

Global Outcomes
This course teaches to the global outcomes of information literacy and intercultural appreciation.

Total Hours: 100 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 80