HMPB 271 Artisan Bread and Viennoiserie* (4 Hours)
Prerequisites : HMGT 120 and HMGT 123 and (HMGT 180 or HMGT 223).
This course provides the information, tools, and instruction to gain proficiency in the preparation of a variety of artisan breads and viennoiserie. Emphasis will be placed upon learning to mix, ferment, shape, bake and store hand crafted breads and viennoiserie. Students will focus on traditional fermentation, as well as the science of the ingredients. Students learn assembly speed and increase their proficiency in meeting production deadlines with quality products.