BAK 111 - Yeast Doughs II

3 Credits
Students have the opportunity to prepare yeast-raised dough, for croissants, Danish pastries and various loaves. Students practice bench work, the make-up of advanced breads and the shaping of rolls. Learning to shape, twist, cut and fill the dough pieces properly are important parts of the art and craft of fine baking. Good housekeeping and organization are important to be able to produce good laminated dough and to roll or mechanically sheet the different doughs to a specific thickness and prepare a variety of saleable pastries.

Prerequisite(s): CUL 105 with a 1.0 or higher

Course Outcomes

Identify the twelve steps in the bread dough production according to the text.
Make up variety of yeast doughs, rich and lean, to include the make-up of doughs made with natural starters and preferment’s.