Course Code
BPA205
Course Credit
2
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 advance fermentation. You will be able to produce a selection of whole wheat, white sourdough and sourdough rye. Students will also learn to produce gluten free and dairy free products. Students will gain the ability to properly mix raw ingredients and properly shape them into a variety of products.