Nov 28, 2021  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED PUBLICATION]

BPA 150 - Artisan & Specialty Bread

Class: 1 Lab: 6 Clinical: 0 Credit: 4
Prerequisites: CUL 110  and CUL 160  
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 bread, focaccia, flatbreads, and other bread utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty bread that meet or exceed the expectations of the restaurant and retail public.