Culinary Creations: Bread Baking
NEXT CLASS BEGINS TBA – SUMMER 2018
This course introduces the student to bread-making techniques that go beyond the recipes and raise your baking skills to a whole other level. Explore the stages of break making and learn trade secrets for measuring, mixing, proofing and baking different types of bread, including supple French bread and rich marble rye. Learn to balance time, temperature and ingredients to create delicious, fresh breads in your own kitchen.
The student will be able to demonstrate bread preparation skills:
- Identify types of flour and the function of each
- Identify types of leavening used in bread production
- Identify steps in bread production
- Identify bread mixing methods
- Describe the functions and types of washes (egg wash, milk wash)
- Prepare sweet variety quick breads (muffins, scones)
- Prepare savory variety quick breads (biscuits, cornbreads)
- Prepare soft yeast breads and crusty yeast breads
- Prepare specialty yeast breads (whole grain, artisan
Total Hours: 24 Hours
Students enrolled in distant and/or hybrid courses should have daily access to a computer with internet and must have a valid e-mail address that they check daily. Additionally, student should have all necessary hardware and software components required by their technology program or adult education course.
Wednesday Evenings – 6:00 pm to 9:00 pm
Chef Robert Burrows
Council on Occupational Education
Students will be prepared to take an approved state and/or nationally recognized industry certification or licensure exam in their field of study.
Upon completion of the program and meeting eligibility requirements, students may be awarded credits toward an Associate Degree by selected Florida State Colleges.
Franzie Williams, Counselor for Bread Baking
(754) 321-5732 or (754) 321-5700