CULN 2420 - 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, and other breads utilizing a variety of grains. The students will be taught the steps to produce artisan and specialty breads that meet or exceed the expectations of the consumer. Pre/Corequisite(s): CULN 2400 F
1 hour lecture / 4 hours laboratory