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 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 204 and PST 206, all with a C- or higher; or concurrent enrollment in PST 202, PST 204 and PST 206; or Instructor permission.