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| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_271_01 | Artisan Breads Meets: 1/12/2026-1/16/2026 Kalispell Campus Note: Students in this class must be enrolled in the Culinary program or be a graduate of a Culinary program or have 6 months of professional baking experience. | 2cr | MTWThF | 9:00AM-5:00PM | AT 159 | 18 | 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 Tuesday, July 22, 2025 at 6:35:07 PM