CUL 168 - Specialty and Hearth Breads

3 Credits, 5 Contact Hours (1 lec., 4 lab)

Preparation, baking, and evaluation of specialty and hearth breads. Includes the evolution of bread products, bread preparation, and the proper use of flour and yeast. Also includes preparing a variety of classic artisan bread shapes, presenting attractive finished products, and judging the quality of finished breads. Also includes health and sanitation considerations in bread making. In accordance with UNESCO certification, also includes local sourcing and sustainability of local bread making.

Prerequisite(s): CUL 105 and CUL 140.