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