BAP 201 — Artisan and Decorative Bread
will cover various styles of producing artisan and decorative bread. Instruction will include techniques of production utilizing various processes of fermentation. Elements of showpieces and decorative breads will be produced in class yielding attractive displays. Fundamentals of Baking Mathematics will play a key role in everyday production activities. (Credit is allowed for only one of the following courses: BAP 201 , HRM 218, or HRM 520.) Prerequisites: BAP 115 with a minimum grade of "C" and Reading Proficiency
Prerequisites: BAP 115