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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
73300 DTN  - Rm. 113A
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  - Rm. 113C
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  - Rm. 214
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
60400 DTN  - Rm. 208
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1345
27-Jul-2020
to 01-Oct-2020
TBATo Be Assigned
60400 DTN  - Rm. 217
MTWRM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1415 - 1721
27-Jul-2020
to 01-Oct-2020
TBATo Be Assigned

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