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VCC International

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


CRN Campus - Room Day(s) Time Date Instructor Register
60264 DTN  - Rm. 113B
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
73300 DTN  - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 0859
15-Oct-2019
to 22-Nov-2019
Jang, Elizabeth
73300 DTN  - Rm. 214
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1229
15-Oct-2019
to 22-Nov-2019
Jang, Elizabeth
43243 DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
02-Mar-2020
to 09-Apr-2020
TBATo Be Assigned
43243 DTN  - TBATo Be Assigned
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1929
02-Mar-2020
to 09-Apr-2020
TBATo Be Assigned


Credits: 6.0

Programs offering this course:

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