Overview
Bread & Yeast Products
Bread is one of the most basic of foods staples; in this course the student will gain a working knowledge of the production of fermented dough. Students will work with lean and rich yeast doughs, using both straight and sponge dough methods. The student will be instructed on the proper product selection, shape and creation of rustic breads, international and seasonal popular products as well as a variety of sourdoughs. This course also introduces the student to the principles of therapeutic nutrition employed in recipe adaption for special dietary requirements, such as allergens and celiac disease.
Course Code:
BAKE-1011
Prerequisites:
Take BAKE-1021 (Bake Practical 1)
Course Offerings
Thank you for your interest in this course. At this time, there are no upcoming classes scheduled. New offerings in future terms will appear below so you are encouraged to check back again throughout the year. To inquire about when upcoming classes might be planned, please fill in the form on this page and we will respond shortly.
Course Details
More details
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- How to assess if part-time learning is right for you
- Part-time learning options and the differences between each
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