BAK 125 - Basic and Artisan Breads

Institution:

Lackawanna College

Subject:

Description:

This course introduces students to the basic skills and techniques of artisan bread production. Focus is given to leavened breads, laminated doughs, decorative breads, and contemporary breads and bread products. Properties and characteristics of grains other than wheat and sustainability in baking are covered. Study will build upon key concepts to include: the baker's percentage system, scaling ingredients, foundational mixing techniques, controlled fermentation, hand shaping skills, and baking methodology are studied. (3 credits) Prerequisites:BAK105, BAK110, HSP125.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.lackawanna.edu

Phone Number:

(570) 961-7810

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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