Please Note: The information on this page
is subject to change.
| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_271_01 | Artisan Breads Meets: 1/21/2025-3/12/2025 Kalispell Campus Note: Class will not meet on March 4, 10, 11. | 2cr | M T | 3:30PM-6:30PM 3:30PM-8:00PM | AT 159 AT 159 | 11 | J Rutherford Add'l Fee: $300.00 |
Artisan Breads 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 Monday, January 20, 2025 at 6:20:07 PM