BKP 182 - Artisan Breads

Lecture: 2 Lab: 3 Credit: 3
Contact Hours: 75
This course introduces the fundamental skills, concepts and techniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making authentic rustic bread. An assortment of international breads will be made, as well as breads for special occasions.

Prerequisite: BKP 101 and BKP 102
Additional Notes: None

Grade Type: Letter
General Education Category: None
Division: Culinary Institute of Charleston