BAKE1540 — Artisan Baking
BAKE 1540 - Artisan Baking BAKE 1540 - Artisan Baking Topics include pertinent formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, and other breads utilizing a variety of grains. Upon completion, students should be able to prepare artisan and specialty breads that meet or exceed the expectations of restaurant and retail publics. Class - 1, Lab - 8 (T)
Prerequisites: CHEF1000, CUUL1000, CHEF1110, CUUL1110, CHEF1500, CUUL1220