HSP* 216: Artisan Bread

3 Credits
This course focuses on the preparation and production of artisan breads. Students in this class will work as a bakery team and commercially produce breads that are found in many specialty bakeries. Students will learn how to make breads using pre-ferments, various types of yeast, enriched dough, and naturally leavened starters, while maintaining a professional work environment. There will be an emphasis on the science of bread production as well as the hand skills necessary for producing classic artisan breads. This class meets for half of the semester. Students should be prepared to work in the kitchen starting on the first day. Class meets 2 hours per week and the laboratory is 7 hours per week.
Prerequisites: Completion of HSP* 103 with a ‘C-’ or better
Offered: Fall, Spring