PST 220 Advanced Artisan & Decorative Breads

3 CR

This course provides an advanced study in the art and craft of bread making. Topics include pertinent formulas and techniques associated with naturally leavened loaves, sponge and straight dough methods, hearth breads, bagels, flatbreads, decorative breads, and other breads utilizing a variety of grains. Upon completion students should be able to prepare artisan and decorative breads that meet or exceed the expectations of restaurant end retail publics.
Prerequisite(s): CUL 110, PST 204 with a “C-” or better.

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