Specialty Breads
Jefferson State Community College
CourseCUA 142
The student will have a complete analysis of the different types of flour and types of leavening agents, as well as of the old, original method of making bread with naturally developed yeast present in pieces of previously fermented dough. Also, have a full understanding of the basic process of making bread, kneading, fermentation, temperature, and proofing. The student will also explore the art of fantasy of breads, appliqués, presentation assemblages, and decora- tive breads.
- Credits
3 credits
- Course Code
CUA 142
Related Courses
Prerequisites, corequisites, and courses that build on this one