HRI 281 - Artisan Breads at Dabney S. Lancaster Community College

Course Description

Effective: 2016-05-01

Provides an integrated study of both classical and modern baking methods. Focuses on craft baking using simple ingredients to create superior products.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits

General Course Purpose

To prepare students for the growing field of artisan baking; furthering the knowledge base and use of yeast as a leavening agent, Baker's math, flavor development through fermentation and 2-stage mixing methods.

Course Objectives

Major Topics to be Included

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