BPA130 Artisan Breads and Viennoiserie

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. Upon successful course completion, students will be able to demonstrate their ability to produce a variety of artisan breads and Viennoiserie baked goods.

Prerequisites

BPA110

Credit Hours: 
4.00
Catalog Code: 
BPA130