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CULA 1208 - PROFESSIONAL ARTISAN BREAD
PREREQUISITES: CULA 2201 or currently enrolled. Professional Artisan Bread introduces the learner to the art and science of traditional methods of bread production in the artisanal style. Beginning with a thorough foundation in the use of equipment particular to the bread bakery, ingredients, and scientific understanding of the baking process, students learn to prepare yeast-raised products with consistency in method, technique, and final product quality. Straight dough, pre-fermented dough, and sourdough will be studied in detail. Formula analysis will be emphasized, as will the alteration of existing formulae, and the creation of new formulae.

Lab
Description
Prerequisites N/A
Corequisites CULA 1208 / Lecture
Fees N/A
Credits 0.00
Credit Types Standard

Lecture
Description PREREQUISITES: CULA 2201 or currently enrolled. Professional Artisan Bread introduces the learner to the art and science of traditional methods of bread production in the artisanl style. Beginning with a thorough foundation in the use of equipment particular to the bread bakery, ingredients, and scientific understanding of the baking process, students learn to prepare yeast-raised products with consistency in method, technique, and final product quality. Straigh dough, pre-fermented dough, and sourdough will be studied in detail. Formula analysis will be emphasized, as will the alteration of existing formulae, and the creation of new formulae.
Prerequisites N/A
Corequisites CULA 1208 / Lab
Fees N/A
Credits 3.00
Credit Types Standard

LL Lecture Lab
Description Prerequisite: CULA 1201; may be taken concurrently with CULA 2201
Professional Artisan Bread introduces the learner to the art and science of traditional methods of bread production in the artisanal style. Beginning with a thorough foundation in the use of equipment particular to the bread bakery, ingredients, and scientific understanding of the baking process, students learn to prepare yeast-raised products with consistency in method, technique, and final product quality. Straight dough, prefermented dough, and sourdough will be studied in detail. Formula analysis will be emphasized, as will the alteration of existing formulae, and the creation of new formulae.
Prerequisites CULA 2201 / LL Lecture Lab <min grade = C, min credit = 6.00, can be taken concurrently> or Instructor Permission Required from WAGNER, MARGO A
Corequisites N/A
Fees N/A
Credits 3.00
Credit Types Standard

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