BKNG 100 - Artisanal Breads

Institution:

SUNY College of Technology at Delhi

Subject:

Description:

This course provides students with an in-depth understanding of the roles and function of bread ingredients, production of artisanal bread products, and an understanding of a variety of breads produced for sale. Students will adapt common bread formulas to meet changing trends, and also produce traditional breads from around the world. Pre-requisite: NONE 3:1,5 0.000 OR 3.000 Credit Hours 0.000 OR 1.000 Lecture hours 0.000 OR 5.000 Lab hours Levels: Undergraduate, Undergraduate-Bachelor Program Schedule Types: Lecture, Laboratory Hospitality College Hospitality Management Division Restaurant Administration Department Course Attributes: Hosp BBA/AAS Culinary Elective, Hosp AAS/BBA Tech/RE Elect

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delhi.edu

Phone Number:

(607) 746-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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