2020-2021 Catalog

RTM-213 Artisan Breads

This course is designed to expose the student to a variety of yeast bread-making techniques. A thorough understanding of the ingredients, baking theory, mixing methods and baking methods will be taught. Students will work with a variety of flours and grains, as well as learning sourdoughs and pre-ferments. Fee is required. (4 contact hours)

Credits

2

Prerequisite

RTM-209

Department

Business