CULA 2341♦ - Artisan and Specialty Breads

3 credit(s)

This course provides an advanced study in the art of bread making. Topics include relevant formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, quick breads and other breads utilizing a variety of grains. The student will be taught the steps to produce artisan and specialty breads that meet or exceed the expectations of the customer. Prerequisite(s): CULA 1310 Fundamentals of Baking F, S-as needed
1 hour lecture / 4.5 hours laborabory