HPRM 3021 - Artisan Breads and Pastries

Credit Hours: (3)

Description: This course will provide the student with an in-depth understanding of the skills and techniques of artisan breads and pastries production. Products covered include commercially yeasted breads, rolls, savory quick breads, petit fours, puff pastry, phyllo dough, pate choux, and many others. Properties and characteristics of ingredients, the baker’s percentage system and scaling methods are studied, as well as proper mixing techniques, controlled fermentation, and baking methodology. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. PREREQUISITE: HPRM 2012