CHEF 2430 - Baking II - Artisan Breads & Pastries

Credits: 3

This course will focus on methods and techniques to make a selection of artisan breads and pastries with texture, flavor and professional appearance. Instruction includes dough development (mixing methods), shaping, baking, and storage of breads, rolls and pastries. Focus will be on the connection between fermentation and flavor and the science of the ingredients. Course instruction will include the use of ingredients, tools and equipment used to produce these professional quality artisan breads and pastries.

Prerequisite: Student must hold a valid ServSafe Certificate and passed CHEF 2420 and CHEF 2425
Semester: Fall & Spring
Estimated Course Fee: Additional Course Fee Required

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