Detailed Course Information |
Fall 2024
Nov 23, 2024 |
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| BKP 182 - Artisan Breads |
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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 SUMMER TERM 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) and ( Culinary ServSafe Certificati 1) |
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