BAK 115 - Artisan Bread I

3 Credits
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.

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

Course Outcomes

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