Bread Making 1

Course Code

BAKE 101

Academic Year

2016-2017

This course combines the theory and practice of bread making. Emphasis will be on the theory of fermentation, and different methods and techniques in bread production. Application of knowledge acquired in Bake 100 on measuring and accuracy is fundamental when preparing breads. The student will produce various breads such as Baguette, Focaccia, Challah, Dinner Rolls and traditional breads using both straight and sponge dough methods.