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Detailed Course Information

 

Fall 2022
Feb 02, 2023
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Information Select the desired Level or Schedule Type to find available classes for the course.

BKP 182 - Artisan Breads
This course introduces the fundamental skills, concepts and techniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making authentic rustic bread. Students will make an assortment of international breads as well as breads for special occasions.
3.000 Credit hours
1.000 Lecture hours
6.000 Lab hours

Syllabus Available
Levels: Credit

Culinary Arts Department

Course Attributes:
OFFERED FALL AND SPRING ONLY

Restrictions:
Must be enrolled in one of the following Fields of Study (Major, Minor, or Concentration):
      Baking and Pastry Arts

Prerequisites:
(Credit level CUL 104 Minimum Grade of C or Credit level CUL 104 Minimum Grade of TC)

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