CA 1400 - Artisan Bread Baking

3 Credit(s) Hours: 5 hrs. (1 hr. lecture, 4 hours lab/field)

This course offers an introduction to basic and advanced bakeshop techniques that include: pre-ferments and liquid starter preparation and maintenance, steps of dough-making and shaping, and the baking of breads from a variety of flours and grains.

Prerequisite(s): Open only to Culinary Arts Majors. CA 1100
Department: Tourism and Hospitality