FULL-TIME | WINNIPEG LOCATIONS PRBPF-CT Professional Baking and Pastry

Courses and Descriptions

BAKE-2011Breads 2

Consumer demands dictate that commercial bakeries produce bread using a wider variety of ingredients, flavours and nutritional components. Breads 2 is a lab-based course that builds on the skills learned in Breads 1. Emphasis will be on the use of pre-ferments, sourdough starters and soakers to build flavour and texture in breads, as well as how these techniques can increase the shelf life of breads. Students will learn to build and maintain a sourdough starter or natural starter to create both wheat based and rye based artisan style breads. Students will learn about decorative and display techniques associated with breads. They will be evaluated on daily practical work, theoretical testing, and an applied practical test.

Prerequisites

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