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 fees reduced for this course. Refer to Course Fees.

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

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