CULA 2341 - Artisan & Specialty Breads

CULA 1310 - Fundamentals of Baking  

Course Description:
This course provides and advanced study in the art of bread making. Topics include relevant formulas and techniques associated with naturally leavened loves, hearth breads, focaccia, flat breads, quick breads and other breads utilizing a variety of grains. The students will be taught the steps to produce artisan and specialty breads that meet or exceed the expectations of the consumer.

Student Learning Outcomes:
Students will be able to:

1. Define, prepare and evaluate a variety of yeast-leavened breads.
2. Define, prepare and evaluate the quality of a variety of quick-breads.
3. Define and describe a variety of laminated doughs. Explain the process of lamination as it applies to doughs.
4. Prepare and evaluate a variety of laminated dough products, including croissants and puff pastry.
5. Develop and nurture sour dough starter. Maintain and utilize for semester.
6. Discuss, demonstrate and evaluate preferments such as poolish, bigas and soakers for use in making breads.