BPA 150 Artisan & Specialty Bread

Lecture: 1 Lab: 6 Clinic: 0 Credits: 4

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. Pre-requisite(s): Take CUL 110 and CUL 160 .