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.
Prerequisite
None
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
campus store and in eServices.
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
Access Services - Reasonable accommodations are available to qualified students with documented disabilities. Upon attending an intake meeting with Access Services, qualified students will receive a letter listing the approved accommodations that they may provide to their instructors. If you have a documented disability that may require accommodations, contact HTC Access Services at
AccessServices@hennepintech.edu or
https://hennepintech.edu/current-students/access-services/index.html.
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details