Course Code
BPA105
Course Credit
3
The production of breads and fermented products is long described in the history of the world and is one of the most basic of foods necessary for life. In this course, you will gain a working knowledge of the principles and production of basic fermentation. You will be able to produce a selection of lean, rich and sour dough. You will gain the ability to properly mix raw ingredients and properly shape them into a variety of items common in industry today.