Mar 29, 2024  
2021-2022 General Catalog 
    
2021-2022 General Catalog [ARCHIVED CATALOG]

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HCM 217 - Artisan Breads


1.0 Credit(s)
Lecture 0
Lab/Clinical 3
Artisan Breads provides students the information, tools, and instruction to gain proficiency in preparation of a variety of artisan breads. Emphasis is placed on learning to mix, ferment, shape, bake, and store hand-crafted breads. Students focus on traditional fermentation, as well as the science of the ingredients. Students learn assembly and speed necessary to increase their proficiency in meeting production deadlines with quality products.



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