CFS209 Artisan Bread Production
Students will focus on the daily production of bread and how it is made in large batches for sales. It will focus on fermenting doughs, mixing, baking packaging and selling. Costs associated with bread bakeries and marketing will also be covered. Specific equipment necessary for bread will be outlined and described. Students will demonstrate proficiency in a wide variety of yeasted rolls, loaves and buns. Danish will also be prepared in a production format.