CLN209 Artisan Bread Production

Students will focus on the daily production of bread and how it is made in large batches for sales. It will focus on fermenting doughs, mixing, baking packaging and selling. Costs associated with bread bakeries and marketing will also be covered. Specific equipment necessary for bread will be outlined and described. Students will demonstrate proficiency in a wide variety of yeasted rolls, loaves and buns. Danish will also be prepared in a production format.

Credit Hours

3

Lecture Hours

1

Lab Hours

4

Prerequisite

CLN 107 Introduction to Bake Shop with a C- or better

Attributes

  • Free Elective