CUUL 1540 - Artisan and Specialty Bread

Prerequisite: CUUL 1000, CUUL 1110, and CUUL 1220.
This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and
techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a
variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed
the expectations of restaurant and retail publics. Contact hours: Class - 1, Lab - 8 Credit hours: 4

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