HRM-209 Artisan Bread Production

This course prepares the student to increase proficiency in the preparation and production of various sweet and savory artisan breads. Students will ferment, shape, bake and then store artisan-crafted breads. The course will introduce the scientific principles behind the ingredients, and then apply them through the use of varieties of grains and seeds along with their alternatives. Baking quality breads to meet high-volume production deadlines is further achieved to prepare students for industry demands. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisite

HRM-110

Syllabus for this course.