Course Offerings

Beginning Artisan Bread Baking

Course ID: CUL-3075C3
Overview
Course Outline
Requirements
Intended Audience
More Details

Would you like to have a career in the food service industry - making bread? This hands-on course will help you get there! You'll learn how to turn flour, water, salt, and yeast into dough that bakes properly and results in a perfect crust and crumb. You'll learn processes and methods, from pre-fermentation to mixing and shaping dough into the perfect loaf, and build the fundamental skills to hand craft bread for an artisan bakery, café, or high-volume restaurant. The course also covers baking terminology, safe food handling (ServSafe), proper equipment use, and attitude development for work in a kitchen environment. You'll be ready to work on day one!

Course Objectives

Outline of instruction

Week 1 Introduction to Basic Techniques, Equipment Safety, Baker's Math, Scaling, Stages of Mixing Bread Dough
Week 2 Lean Yeast Dough (Direct Fermentation) & Direct Fermentation Enriched Dough
Week 3 Indirect Fermentation Lean Dough & Indirect Fermentation ( Enriched Dough)
Week 4 Rolls/Knotted Rolls technique
Week 5 Sweet Doughs technique
Week 6 Servsafe Instructions & Exams
Week 7 Final Exams.
Alternate techniques related to the topic will be discussed throughout the course.

Contact Hours

CEUs

Industry Standard, State or National Certification

Servsafe

CE or CU Articulation

Prerequisites

None

Text and Supplies Needed

Supplies and handouts will be provided to the students in the class for in-person class only. For online classes, students are responsible to buy their own ingredients and must have basic baking equipment. For online classes, students will need a laptop with a camera. Textbook: Professional Baking, 7th Edition. Students can rent the eText for 120 or 150 days purchase the book, they can do so directly through Wiley Publication.120 day eText rental: $39.00 or 150-day eText rental: $45.00.
Perpetual eText ISBN: 9781119364429 Net price to the Bookstore: $112.50
Students will need to purchase ServSafe 7th Edition Managers Book (ISBN 9780134812335 ) . with the Servsafe exam sheet. Link to Servsafe is provided https://bit.ly/3baVIlL. Also available at WakeTech Book Store Main Campus by calling 919-772-4204.

Clinical Site/Special Facilities

None

Requirements for Successful Completion

90% attendance"Students must actively participate in the class( in person or online). Students must be properly dressed in clean chef uniforms with closed-toed work shoes to prevent accidents for an in-person class. Students will be graded on quizzes and assignments on a weekly basis. Assignments have to be turned in on or before the scheduled time to be graded. Students will need a 70% or higher score to successfully complete the course.
Students will need to score a 75% or higher to pass the Servsafe Exams ( National Restaurant Association).
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