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Artisan Breads and Pastries (CUA 155)
Term: 2015-2016 Spring Semester
Mon-Wed, 8:00 AM - 12:55 PM (2/16/2016 - 3/10/2016) Location: CMCC CUA 600 Tue-Thu, 9:00 AM - 12:55 PM (2/16/2016 - 3/10/2016) Location: CMCC CUA 600
CUA 155 Artisan Breads and Pastries2 Credit (.5 Lecture 1.5 Lab 0 Shop)14 Hr/Wk (2 Hrs. Lecture 12 Hrs. Lab) *4 wksThis course begins introducing students to the more complex nuances of the baking world. A continuation of basic breads will unfold to the intricacies of artisan breads made with pre ferments and natural sourdough starters. With many of the previously learned techniques we will dive into cakes, frosting and decorations. A combination of celebration cakes and classical cakes/tortes will engage students to find their artistic sides. Laminated dough will also be reviewed, requiring student to use patients and to begin to open thinking about multitasking. Prerequisite: CUA 115.