CUL 233 - Artisan Breads and Specialty Cakes (3 Credits)

This course is designed to introduce students to baking and serving artisan breads and designer cakes. Topics include the study of various flours and their purposes, whole grain breads, French and Italian breads, rolls, basic cakes, advanced cakes, and birthday and wedding cake construction. Proper chef attire is required to be admitted into the laboratory. Lecture Hours: 20. Laboratory Hours: 36. Prerequisite(s): CUL 140 . Materials Fee: $100. Usually offered in the fall.