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. Prerequisite or Corequisite: HRM 119 or permission of the Director of the HCAT Institute. Note: Student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.
Term: Fall 2024
Course Type: Credit - 3 Credits
Section: 400
Ways to take the class: Face-to-face
Days: Varies
Time: 5:30PM to 6:30PM
Start Date: 08/27/2024
End Date: 12/15/2024
Location: Arnold Campus
Room: Varies
Instructor: Michael B Santos (Subject to change)
Class Size: 16
Section Info: This is a face to face section which meets on main campus in Humanities Teusday from 5:30-10:30pm, 5:30-6:30pm for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform and knife kit