Catalog Entries |
Summer 2023
May 18, 2024 |
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 | Select the Course Number to get further detail on the course. Select the desired Schedule Type to find available classes for the course. |
| 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 All Sections for this Course Culinary Arts Department Course Attributes: OFFERED FALL AND SPRING ONLY |
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