CART 170 - Bread Fundamentals (1)

This course provides an introduction to the principles and techniques of the art and craft of bread making. Topics include formulas and techniques associated with naturally leavened loaves, hearth breads, focaccia, flat breads, rolls and other breads utilizing a variety of grains. Upon completion, students should be able to prepare classical and specialty breads that meet or exceed the expectations of restaurant and retail establishments.

Prerequisite(s): CART 115 - Safety and Sanitation in the Food Service Industry (2)
Corerequisite(s): CART 170L - Bread Fundamentals Lab (3)