CULA2341 — 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