CULA 1275 - Artisan Breads

Institution:

Hennepin Technical College

Subject:

Description:

This course focuses on providing students advanced skills and comprehension of artisan bread making. Topics covered are different flours, the role of yeast, water, and salt in dough making; different mixing styles; equipment and measuring tools; baguette, ciabatta, pane francese, pizza dough, bagel dough, pain de mie, Challah dough, brioche dough, and croissant dough. (Prereq: None) (BP) 4 cr

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hennepintech.edu

Phone Number:

(952) 995-1300

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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