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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 Fee Campus - Room Day(s) Time Date Instructor
60259 TBATo Be Assigned
DTN - Rm. 207
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
17-Jul-2017
to 25-Aug-2017
Jang, Elizabeth
60259 TBATo Be Assigned
DTN - Rm. 211
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
17-Jul-2017
to 25-Aug-2017
Jang, Elizabeth
72337 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0700 - 0859
16-Oct-2017
to 24-Nov-2017
Jang, Elizabeth
72337 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

0900 - 1229
16-Oct-2017
to 24-Nov-2017
Jang, Elizabeth
42118 TBATo Be Assigned
DTN - Rm. 206
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
26-Feb-2018
to 06-Apr-2018
TBATo Be Assigned
42118 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
26-Feb-2018
to 06-Apr-2018
TBATo Be Assigned
60101 TBATo Be Assigned
DTN - Rm. TBATo Be Assigned
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1500 - 1829
23-Jul-2018
to 31-Aug-2018
TBATo Be Assigned
60101 TBATo Be Assigned
DTN - Rm. 205C
MTWRFM-Monday, T-Tuesday,
W-Wednesday, R-Thursday,
F-Friday, S-Saturday,
U-Sunday

1300 - 1459
23-Jul-2018
to 31-Aug-2018
TBATo Be Assigned

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