BAKE 1540 - Artisan Baking

Prerequisite: CHEF 1000 or CUUL 1000 and CHEF 1110 or CUUL 1110 and CHEF 1500 or CUUL 1220; Students must be 16 years old
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 (T)