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| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_271_01 | Artisan Breads Meets: 3/18/2019-5/14/2019 Kalispell Campus Late Starting Course Note: This is an eight-week late starting course. | 3cr | MT | 12:30PM-5:00PM | AT 159 | 5 | D Misik Add'l Fee: $300.00 |
Artisan Breads Prerequisite(s): admission to the Advanced Baking and Pastry program or program director's consent.This course provides an introduction to the fundamental concepts, skills, and techniques of hearth breads and the production of a working bakery. Emphasis is on ingredient functions, product identification, and weights and measures as they apply to artisan breads. Topics include yeast-raised dough mixing methods, pre-fermentation, sponges, and sourdoughs. Students produce and deliver various bread products on a daily basis, much like a true working bakeshop. | |||||||
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This information was last updated on Wednesday, May 22, 2019 at 4:00:02 PM