HRM 201 - Intermediate Bread Production

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Learn fundamentals of bread production with an emphasis on specialty artisan breads. Discuss yeast, grains and flour, starters and levains, sweet doughs, flatbreads and bread production techniques. Develop an understanding of the different qualities of various bread doughs, shaping techniques, the production baking process, and the history and role of bread in various cultures. Lab fee $150.

Prerequisite or Corequisite: HRM 119 or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit.

Course Outcomes
Upon successful completion of this course, students will be able to:

Examine the history and culture of bread production
- Discuss the rise of permanent agriculture.
- Review the role of bread as a part of culture.
- Review the history of bread production in the United States.
- Compare the role of bread in various regions of the world.
Analyze the nine stages of the baking process
- Develop an understanding of the scientific basis of the baking process.
- Develop an understanding of the role of individual components in the baking process.
- Identify the nine stages of the baking process.
Explain the roles of various grains used in bread production
- Explain the role of wheat in bread production.
- Explain the role of non-wheat grains in bread production.
- Identify types of wheat breads.
- Identify types of non-wheat breads.
- Investigate the role of wheat in bread production.
Utilize Bakers’ percentages.
- Utilize kitchen math to calculate baker’r percentages.
- Utilize baker’s percentages to produce bread formulas.
- Examine the utility of baker’s percentages.
Calculate recipe conversions.
- Utilize kitchen math to calculate recipe conversions.
- Adjust recipe values to produce larger and smaller yields.
Produce assorted starters, levains and preferments.
- Utilize baker’s percentages to produce assorted starters, levains and preferments.
- Examine the role of yeast fermentation in bread production.
- Discuss the history of starters, levains and preferments.
- Produce assorted starters, sponges, bigas, preferments, poolish and liquid levains.
Produce assorted yeast breads.
- Calculate baker’s percentages during bread production
- Manage ovens efficiently
- Manage available workspace efficiently
- Produce assorted lean dough yeast breads.
- Produce assorted rich dough yeast breads.
- Produce shaped and braided breads.
- Produce shaped rolls.
Produce assorted ethnic and regional yeast breads.
- Calculate bakers’ percentages during bread production.
- Manage ovens efficiently.
- Manage available workspace efficiently.
- Produce assorted East European breads.
- Produce assorted Scandinavian shaped and braided breads.
- Produce assorted Middle Eastern and Mediterranean flatbreads.

Core Competencies
Core 1 Communication Core 2 Technology Fluency Core 3 Information Literacy Core 5 Self Management Core 6 Scientific Reasoning Core 7 Quantitative Reasoning Core 9 Global Perspective Core 10 Innovative and Critical Thinking