Dec 26, 2024  
Catalog 2019-2020 
    
Catalog 2019-2020 [ARCHIVED CATALOG]

BAKE 140 Breads

6 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