HCM 194 - International Breads
Last Date of Approval: Spring 2021
2 Credits
Total Lecture Hours: 15
Total Lab Hours: 30
Course Description:
Students will learn how to bake fresh international artisan breads using quality ingredients, and a variety of making and baking techniques. Students will learn to use creativity and a variety of equipment to the fullest. Proper handling and packaging of such breads will be additional skills taught.
Prerequisites: HCM 128
Course Fees: Course Materials: $25.00
Student Learning Outcomes and Objectives:
Bake different types of bread from and array of countries around the world. List different techniques in bread production, eye appeal, and flavor. Develop a tasting pallet for diverse formulas. Assess the need for diversity amongst bread baking production.
Course Objectives
Outline International bread formulas and techniques
Recite international formulas
Analyze Doughs from France, Germany, England, Poland, Norway, Mexico, Italy, etc.
Compare Different types of yeast
Analyzing the finished product
Add to Pathway (opens a new window)
|
