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HCM176

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Yeast Breads

Business and Social Sciences Division CLC - College of Lake County

Course Description

This course introduces the student to bread making skills and techniques. Specialty tools and equipment used in bread making will be discussed. Topics covered include ingredient identification and functions of ingredients, how to control gluten development and learning the use of pre-ferments in bread making. Students will produce European and Artisan breads, specialty breads and fabricate products from Danish and croissant dough.

Minimum Credit Hours

3

Maximum Credit Hours

3

PCS Code

1.2

Requirements

Prerequisite: HCM 170 (C or better). Course fee

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