HRM201 — Intermediate Bread Production
3 credit hours - 15 hours of lecture and 60 hours of laboratory. Students will explore the history and role of bread in various cultures with a focus on the fundamentals of specialty artisan breads. Topics of discussion include bread production techniques, understanding the different qualities of various bread doughs, shaping techniques, and the production baking process. Lab fee $150. Note: Student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe, slip resistant shoes, a chef hat and knife kit. It is suggested that students complete HRM 124 prior to registering for this course. Location(s) Typically Arnold Main Campus (MC) Term(s) Typically all and spring Course