Basic Bread Making – SCU104
In this course, students will discuss and demonstrate the core principles of basic bead making. We will review the various types of flour and yeast associated with breads and how they react in baking. We will review the 10 basic steps of baking and the difference between weights and measures. Students will explore the chemistry of baking, and practice various breads such as white, wheat, Italian, French and dinner rolls. This hands-on course consists of 9 hours.
Dates:
| Mondays, October 19, 26 & November 2 | 5:30-8:30 |
| Saturdays, October 17 & 24 | 9:00-1:30 |
Cost: $120
Students must bring an apron.
