MATH 010 — Fundamentals of Mathematics before enrolling in this course. CULA 128 The Art of Bread
In this course, students are taught the fundamentals of bread production. Students learn the proper textures, flavor, and production methods for dough, and the work ethic and terminology for being a baker. A wide variety of breads are explored in the bake shop utilizing cultivated yeast, wild yeast starters, and chemically leavened doughs. Laminated doughs, rich doughs, and artisan breads are included in this foundation class. Students should be prepared for some lifting and physical manipulation of dough as part of their production. Mise en place, organization, and sanitation are an integral part of this course. Two lecture and two laboratory hours per week. Note: It is strongly recommended that students should have successfully tested out of or completed ENGL 092 Preparing for I or MATH 010 Fundamentals of Mathematics before enrolling in this course.
Prerequisites: CULA 143