Spring Semester 2026 - Credit Courses

Please Note: The information on this page
is subject to change.

 Course TitleCredDaysTimeRoomSeats
Avail
Instructor
(Fees)
CULA_271_01Artisan 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.
2crMTWThF9:00AM-5:00PMAT 15918J 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.



While an honest effort has been made to
provide accurate information on these pages,
Flathead Valley Community College assumes no liability
for incorrect or missing data.

This information was last updated on Tuesday, July 01, 2025 at 7:01:38 PM