CULA 2341 Artisan & Specialty Breads

3 Credit Hour(s)

This course provides and advanced study in the art of bread making. Topics include relevant formulas and techniques associated with naturally leavened loves, hearth breads, focaccia, flat breads, quick 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.

Student Learning Outcomes:
Upon successful completion of this course, students will be able to:

Define, prepare and evaluate a variety of yeast-leavened breads.
Define, prepare and evaluate the quality of a variety of quick-breads.
Define and describe a variety of laminated doughs. Explain the process of lamination as it applies to doughs.
Prepare and evaluate a variety of laminated dough products, including croissants and puff pastry.
Develop and nurture sour dough starter. Maintain and utilize for semester.
Discuss, demonstrate and evaluate preferments such as poolish, bigas and soakers for use in making breads.

This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits.