CUL 141 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): CUL 110, CUL 121, and CUL 125 all with a C- or better.
Completion Of or Concurrent Enrollment In: CUL 145 with a C- or better, or concurrent enrollment in CUL 145, or Instructor permission.