CULA1275 Artisan Breads

This course focuses on providing students advanced skills and comprehension of artisan bread making. Topics covered are different flours, the role of yeast, water, and salt in dough making; different mixing styles; equipment and measuring tools; baguette, ciabatta, pane francese, pizza dough, bagel dough, pain de mie, Challah dough, brioche dough, and croissant dough.





Course Requirements and Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Learning Outcomes

The following outcomes will be addressed in the course:
Demonstrate professional, safe, and sanitary work practices
Apply basic math skills to recipe conversions
Demonstrate proper scaling and measurement techniques
Describe properties and functions of various ingredients
Identify proper mixers and mixing styles
Identify properties of different ovens
Prepare a variety of baguette and ciabatta dough
Prepare a variety of pane francese dough
Prepare a variety of pizza dough
Prepare a variety of bagel dough
Prepare a variety of pain de mie dough
Prepare a variety of Challah dough
Prepare a variety of brioche dough
Prepare a variety of croissant dough
Evaluate the quality of baked breads

Text and References

A list of textbooks required for this course is available at the bookstore.

Course Scheduling

The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE).  Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals.  Refer to the Course Credits section of this course outline for the credit breakdown.

Accommodations Statement

Disability Services assists students with disabilities who need accommodations to access programs, services and college activities.  If this applies to you, please contact the DS Office on your campus to initiate the accommodations process. 
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544


Brooklyn Park Campus: 952-995-1300

Credit Details