PST 204 Introduction to Artisan Breads & Laminated Dough

3 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. Basic bread production, laminated and rich yeast dough will be studied and prepared. Students will study bread ingredients and their function; learn correct baking methods and lamination procedures; exercise accurate assessment of dough; and practice safety and sanitation procedures.
Prerequisite(s): PST 100, PST 101, PST 110, and PST 130, all with a C- or higher, or Instructor permission.
Completion Of or Concurrent Enrollment In: PST 202, PST 206 and PST 220, all with a C- or higher; or concurrent enrollment in PST 202, PST 206 and PST 220; or Instructor permission.