BKP 182 - Artisan Breads

Institution:

Greenville Technical College

Subject:

Description:

1-6-3 Fall and Spring Semesters Pre- or co-requisite: BKP 120 This course introduces the fundamental skills, concepts and techniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making authentic rustic bread. Students will make an assortment of international breads as well as breads for special occasions.

Credits:

3.00

Credit Hours:

Prerequisites:

BKP 120

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.gvltec.edu

Phone Number:

(864) 250-8000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.