BPA130 Artisan Breads and Viennoiserie

College of Culinary Arts Baking and Pastry Arts Department

Course Description: This course provides students with the methodology used to prepare Artisan Breads, sweet dough and puff pastry. Students will create breads using various fermentation techniques and breakfast pastries using lamination and manual shaping. Further exploration of Baker’s Math will be used to convert formulae.

Credit Hours: 4.00

Prerequisites: BPA110

Corequisites: None