FSA 116 Artisanal Bread Baking

Credits: (1)

This course is an advanced level baking course building on skills acquired in Intro to Baking Principles (FSA 103B) and Intro to Culinary Principles (FSA 103C), or equivalent skills. Students will learn to combine artisanal bread making science and theory with hands-on practice to develop skill and technique in the production of various bread products. The course will emphasize fermented breads, such as baguettes, brioche, and other preferment’s. Prerequisite(s): FSA 100 and FSA 103B, or advanced level skills with permission of instructor. Approved uniform required.