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): CUL 110 and CUL 160 .
Course is typically offered in Spring.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Develop bread formulas based on baking percentages.
Demonstrate proper bread making techniques.
Produce bread that meets industry expectation.
Appraise bread quality on industry standards.