CA8. 385 Advanced Breads
An advanced bread class focusing on the ten steps of yeast production, and techniques for roll-in doughs, enriched doughs, pre-fermentation, sourdough, bagels, and flatbreads.
Offered
Offered Fall only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Perform various methods of scaling, baking and testing breads. Communicate an understanding of the differences between sours, flours and baking methods. Communicate an understanding of the math of the baker's formula. Demonstrate how to use various ovens and how they affect final product.