Jul 10, 2020  
2016-2017 Bellingham Technical College Catalog 
    
2016-2017 Bellingham Technical College Catalog [ARCHIVED CATALOG]

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PST 204 Introduction to Artisan Breads & Laminated Dough

4 CR
This course covers beginning and intermediate bread baking. Students will be introduced to the terms and techniques of bread production by making direct and indirect bread dough. Proper mixing, fermentation, shaping, proofing and baking of assorted breads will be the focus of this course. Product finishes will be included. Basic bread production, laminated and rich yeasted dough will be studied and prepared. (Danish and Puff pastry). Students will understand bread ingredients and their function; learn correct baking methods; learn correct lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.
Prerequisite(s): CUL 110 
Corequisite(s): PST 202  both with a “C-” or better.



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