2021-2022 Undergraduate Catalog 
    
    May 30, 2026  
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2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

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CARM 403 Baking Basic Breads

Credit 3
This course introduces students to the basic fundamentals of bread baking. Different types of breads will be discussed and produced: quick, traditional, regional and international breads. The components of bread baking will be applied; also, different mixing, leavening agents and baking techniques will be discussed and executed. Course is formatted as one 50 minute lecture and one four and one-half hour laboratory per week. Chef knives and uniforms are required.


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