CUL 215 - Artisan Breads

Corequisite: CUL 111, CUL 114, CUL 115

This course is designed to enable students to progress from basic baking to the expert baking of specialty, decorative and artisan bread making. Breads made with yeasted pre-ferments, levain, sourdough, straight-dough, decorative breads will be covered. The traditional artisan techniques, as well as the will be the focus of this course. Additionally, students will learn the retail and wholesale production, marketing and quality controls in bread making.

Credits: 4

Lab Hours: 2.00
Lecture Hours: 3.00
Credit Type: NULL

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