CULN152 Bread Fabrication - Advanced
Department of Business and Innovation: Chef Apprenticeship
- I. Course Number and Title
- CULN152 Bread Fabrication - Advanced
- II. Number of Credits
- 2 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- CULN151 (C or better) or permission from the Department of Business + Innovation
- V. Other Pertinent Information
This kitchen laboratory course focuses on the development of the advanced knowledge and skills required to create specialty and artisanal yeast raised breads and rolls. These skills can be used by the hospitality worker who desires to upgrade or broaden their knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment and a desire for advanced bread baking skills.
Lab fees apply.
- VI. Catalog Course Description
- This course covers advanced topics in bread baking. Students develop knowledge of ingredients and techniques necessary to work with pre-ferments, natural starters, and specialty ingredients to produce a variety of specialty and artisanal breads.
- VII. Required Course Content and Direction
Course Learning Goals
- identify and employ safe and sanitary methods of handling foods, and handle equipment safely and efficiently in the kitchen lab;
- identify, analyze, and control the factors affecting gluten formation and yeast fermentation;
- calculate bakers percentages and use them to analyze and compare bread formulas, scale batch sizes, and adjust ingredient proportions to create or correct bread formulas to produce breads with desired characteristics;
- identify and employ techniques for using specialty ingredients such as gluten free flours, whole grains, and seeds;
- demonstrate proficiency in making and using a variety of pre-ferments and natural starters to produce a variety of sourdough and artisanal breads; and
- identify and address issues involved in scheduling the timely production of a variety of breads.
Planned Sequence of Topics and/or Learning Activities
- Safety and sanitation in the professional kitchen
- Bakers percentages and their uses
- Gluten development and dough strength, including no-knead and gluten free breads
- Understanding and controlling yeast fermentation, including pre-ferments, natural starters, and sour doughs
- Soakers, whole grains, seeds and other specialty ingredients
- Advanced shaping techniques and non-standard shapes
- Production planning
Assessment Methods for Course Learning GoalsQuizzes, tests, projects, writing assignments, and performance-based tasks.
Reference, Resource, or Learning Materials to be used by Student:
- See course syllabus for required textbook.
- Kitchen uniform required for culinary students. Appropriate clothing, including hat and non-slip shoes required for all others.
Review/Approval Date 3/2020