|
|
|
Sep 27, 2024
|
|
Catalog 2019-2020 [ARCHIVED CATALOG]
|
BAKE 140 Breads6 credits
Students will learn the advanced techniques for making specialty breads, using pre-ferment techniques and yeast applications.
Prerequisites: BAKE 135
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 Lecture Hours: 20 Lab or Clinical Hours: 80
|
|
|
