|
Jan 22, 2025
|
|
|
|
Catalog 2017-2018 [ARCHIVED CATALOG]
|
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
|
|