May 13, 2024  
2022-23 BTC Catalog 
    
2022-23 BTC Catalog [ARCHIVED CATALOG]

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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. Students will use the internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
Prerequisite(s): PST 101 and PST 200, both with a C- or higher, or Instructor permission.



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