BAK 115 - Artisan Bread I

Credits 3
Students will have the prospect of learning the artisan bread industry basics. The art and science of traditional artisan baking will be demonstrated and reviewed. The opportunity to prepare a variety of hand-made breads using the time-honored production methods will be offered. Students will be exposed to breads such as; ciabatta, focaccia, pizza dough and baguettes. This station covers safety procedures associated with operating bakery equipment as well as the practice of proper sanitation and food handling techniques in accordance with King County Public Health Department standards.

Course Outcomes

Demonstrate proper scaling, forming and proofing of artisan breads and rolls.
Identify and complete the twelve steps in the bread baking process.
Demonstrate proper scaling, forming and proofing of artisan breads and rolls.