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Artisan Breads (BAKG 1341)

This course focuses on the broad world of artisan bread making. Topics include the use of wild yeast, flavor building using long fermentation times, hearth-baking, variety grains and flours and variety shaping and molding. A variety of pre-ferments such as sourdough starters, biga and poolish are used extensively.

This course is part of the full-time Baking and Pastry Arts – Artisan Baking  Program.



 course outline


* Note: The CRNs listed below could be restricted to specific program areas.

CRN Campus - Room Day(s) Time Date Instructor Register
60101 DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
23-Jul-2018
to 31-Aug-2018
TBATo Be Assigned
Register
60101 DTN  - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
23-Jul-2018
to 31-Aug-2018
TBATo Be Assigned
Register
70894 DTN  - Rm. 208
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 0859
15-Oct-2018
to 23-Nov-2018
Jang, Elizabeth
70894 DTN  - Rm. 214
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1229
15-Oct-2018
to 23-Nov-2018
Jang, Elizabeth
40989 DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
04-Mar-2019
to 12-Apr-2019
TBATo Be Assigned
40989 DTN  - Rm. 213
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
04-Mar-2019
to 12-Apr-2019
TBATo Be Assigned
60264 DTN  - TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
22-Jul-2019
to 30-Aug-2019
TBATo Be Assigned
60264 DTN  - Rm. 214
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
22-Jul-2019
to 30-Aug-2019
TBATo Be Assigned

To register for this course, check the information for your program: