CARTS254 - Modern Bread Techniques

In this course students will learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread-baking fundamentals.

Credits: 3

Distribution: Hospitality

Offered: Fall, Spring

Outcomes

  1. Components, such as contrasts in texture and flavor, in yeast-leavened breads
  2. Develop production sheets including portion size, bread temperatures, quantities, garnish, and timing
  3. Prepare a complex recipe using proper preparation techniques with an emphasis on baking artisan breads
  4. Prepare an assigned 'Bread of the World' in a lab environment.
Fall Quarter registration for new students begins July 19. Get started today on your enrollment steps!