314-128 Artisan Breads
Emphasis on hand-crafted breads with preferments. Includes creating and using preferments (starters, sourdough, cultures), gluten development, aging doughs, simple, complex and multi-grain breads.
Sections this Semester
Offering number: 314-128-001
Course NotesPrerequisite(s): 314-120 Science of Baking Principles (or concurrent) and 316-110 Applied Food Service Sanitatn (or concurrent) and 314-121 Breads and Rolls (or concurrent)
Seats Open: 3
Instructor: Oliver, Rachel N
Days: Monday Tuesday Wednesday Thursday