CUA 142 - Specialty Breads

3 Hours: 2T, 1L

Prerequisite: CUA 125
This course will allow the student to have a complete analysis of the different types of flour and leavening agents as well as of the old, original method of making bread with naturally developed yeast present in pieces of previously fermented dough. The student will gain a full understanding of the basic process of making bread: water, kneading, fermentation, temperature, and proofing. The student will also explore the art of fantasy breads, appliques, presentation assemblages, and decorative breads. The student will develop competencies in stockroom, scully, and supervision.