CUA 142 - Specialty Breads

Institution:

Jefferson State Community College

Subject:

Culinary Arts

Description:

2 semester hours Prerequisite: None (Lec 1 hr, Lab 3 hrs) The student will have a complete analysis of the different types of flour and types of leavening agents, as well as of the old, original method of making bread with naturally developed yeast present in pieces of previously fermented dough. Also, have a full understanding of the basic process of making bread, water, kneading, fermentation, temperature, and proofing. The student will also explore the art of fantasy breads, appliqués, presentation assemblages, and decorative breads. The student will develop competencies in stockroom, scully and supervision. (as needed)

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.jeffstateonline.com

Phone Number:

(205) 853-1200

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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