BAKE-210: Hearth Breads and Rolls

Students learn to execute the core process of mixing, shaping, baking storing and distributing breads and rolls. Students will build efficiency and confidence through repeated practice, resulting in consistent, high-quality products. Emphasis is placed on the use of traditional fermentation methods, including commercially and naturally leavened doughs, as well as techniques that emphasize flavor, texture, appearance, and naturally extended shelf life.