PBAK 110 — Artisan Breads PBAK 110 9 Credits/Units

Begins with straight doughs and progresses through overnight fermentation, enrichment, pre-ferments, sourdoughs, rye breads, history of bread-making, professionalism in the workplace, safety and sanitation, equipment use and safety, baker's math, weights and measures and note-taking. [GE]

Part of

• Baking and Pastry Arts Fundamentals (CA)(Plan Code: BPABPC20)
• Professional Baking and Pastry Arts Management (AAT)(Plan Code: BPAPBAPT)

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