Basic Lean Yeast Doughs (BAKG 1160)

This course provides students with an introduction to the ingredients, processes, techniques, tools, and equipment used in the production of basic lean yeast doughs.

A variety of techniques including lean dough mixing and handling, shaping, baking, frying, and finishing are explored. Emphasis is placed on methods of preparation and the quality of the finished products as well as critical thinking, time management, communication, and teamwork.
Course code: BAKG 1160
Credits: 4.0
Length: 100.0 hours
Course outline: view

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