CA8. 385 Advanced Breads

An advanced bread class focusing on the ten steps of yeast production, and techniques for roll-in doughs, enriched doughs, pre-fermentation, sourdough, bagels, and flatbreads.

Credits

3

Offered

Offered Fall only

Notes

Career Technical Education (CTE) Course

Outcomes

Upon successful completion of this course, students will be able to:
After completing this course, the student should be able to produce a wide variety of advanced yeasted products. The student should understand the differences in bread styles and baking techniques.