BKP182 — Artisan Breads
BKP 182 - Artisan Breads BKP 182 - Artisan Breads Lecture: 2 Lab: 3 This course introduces the fundamental skills, concepts and techniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making authentic rustic bread. An assortment of international breads will be made, as well as breads for special occasions. Prerequisite: BKP 101 and BKP 102 Additional Notes: None Grade Type: Letter General Education Category: None Division: Culinary Institute of Charleston
Prerequisites: BKP101, BKP102