BPA 150 - Artisan and Specialty Breads

Class Hours 1
Lab Hours 6
Clinical Hours 0
Work Experience 0
Credit Hours 4
Minimum State Prerequisites: Take All: CUL 110 and CUL 160
Minimum State Corequisites: None
Local Prerequisites: None
Local Corequisites: None

This course provides an advanced study in the art and craft of bread making. 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.

College Transfer: N/A