BAKE160 - Bread Baking
Credit Hours: 3.0
Students will master the techniques of producing consistent quick and yeast breads. Lectures will emphasize the chemistry of quick breads and the microbiology of yeast breads. Students will learn how to adjust sea-level recipes for altitude. Labs will emphasize a variety of production methods and will familiarize the student with equipment and techniques specific to bread baking.
Fall 2010
This course is not offered during the Fall 2010 semester.
Summer 2010
This course is not offered during the Summer 2010 semester.