CA 122 Artisan Breads

This class is designed to introduce the theories of artisan style breads from theory and lecture to practical application. This will include topics such as: fermentation, the science of gluten development, and basic entremet construction.

Credits

2

Prerequisite

Admissions into the program

Course Learning Outcomes

Upon successful completion of this course, the student will be able to:
1. Be competent in the safe and efficient use of the many types of standard equipment and tools used in today’s food service industry, including utensils, pots and pans, stoves, mixers, ovens, etc.
2. Identify, describe and perform safe and sanitary work habits required in the food service industry
3. Define the terms and concepts used in the preparation of volume foods
4. Perform basic math functions, measure ingredients and portions, as well as convert recipes to higher and lower yields
5. Maintain and properly use the various cutting tools used in the preparation of foods, emphasizing proper safety techniques
6. Describe and perform the common bread techniques used in the industry
7. Prepare the basic poolish, sponge, levain, pâte fermentée, and soaker techniques
8. Explain and prepare the various stages of preferment
9. Understand the concepts, theory and practices of sustainability, including recycling and composting, as they relate to sustainable standards in a professional kitchen, and perform recycling and composting functions