CA 221 - Breads I

Credit Hours 3
Lecture: 2 Lab: 2
This is the first of two practical courses designed to expose the student to bread production. A thorough understanding of the ingredients, baking theory, and mixing methods will be stressed. Use of equipment and methods of handling doughs also will be stressed. Skill and speed in scaling, shaping, proofing, and baking yeast doughs will be developed. Sanitation and safety will be emphasized.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional
Is this a Human Relations/Diversity Course? No
Is this an International Course? No