2025-2026 Catalog > Courses > CA8. - Culinary Arts Hosp Services > 300 > CA8. 385
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.
Perform various methods of scaling, baking and testing breads. Communicate an understanding of the differences between sours, flours and baking methods. Communicate an understanding of the math of the baker's formula. Demonstrate how to use various ovens and how they affect final product.