CUL 220 ‡ Breads and Baking Theory (3)
Prerequisite(s): CUL 107, concurrent enrollment, or permission of instructor.
An introduction to the essentials of baking theory, gluten development, and baking mathematics, with a focus on the use of proper kitchen equipment. Includes instruction in the preparation of yeast doughs and the baking of quick breads, lean and rich dough breads, and artisan breads.
2 hours lecture, 2 hours laboratory.