BAP 201 - Artisan And Decorative Bread

Institution:

Saint Louis Community College-Meramec

Subject:

Description:

This course will cover various styles of producing artisan and decorative bread. Techniques of production utilizing varied fermentation processes will be utilized. Elements of showpieces and decorative breads will be produced in class yielding attractive displays. Fundamentals of Baking Mathematics will play a key role in everyday production activities. Additional hours required. Prerequisites: Grade of "C" or better in BAP:105, and Reading Proficiency.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.stlcc.edu

Phone Number:

(314) 984-7500

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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