Department of Hospitality and Tourism
The Art of Breads
| COURSE CODE: | HOSF 9113 |
| CREDIT HOURS: | 40 |
| PREREQUISITES: | HOSF 9134 Baking-Basic or HOSF 6003 Techniques of Baking |
PLAR ELIGIBLE: | YES ( ) | NO ( ) |
NOTE:
Course outlines posted on the Web are subject to change. You will receive the most recent course outline in class.
COURSE DESCRIPTION:
Students in this course learn to produce a variety of breads that utilize different flours and/or baking preparations and methods.
Recipes may include the following:
- Pullman Bread(Sponge Method)
- Cheese Bread - Italian Bread
- Focaccia Bread - Challah Bread
- Paskas(Easter Bread) - Bread Basket
- Butter Crust Bread - Chop Suey Bread
- French Sticks - Raisin Bread
- Vienna Rolls - Six Grain Bread
- Oatmeal Bread - 100% Whole Wheat Bread
COURSE OUTCOMES:
Upon successful completion of this course, the student will be able to:
· Produce recipes according to the prescribed directions within the laboratory on the
day / night of instruction.
· Demonstrate the correct procedures and techniques used in various exercises.
· Use proper terminology related to products, ingredients, equipment and tools.
· Illustrate a basic understanding of yeast fermentation.