Jenzabar University

Artisan Breads and Pastries (CUA 155)

Term: 2016-2017 Spring Semester

Faculty

Austin J PerreaultShow MyInfo popup for Austin J Perreault

Email address is hidden, click here to email

Schedule

Mon-Wed, 8:30 AM - 12:25 PM (1/17/2017 - 2/9/2017) Location: CMCC CUA 600
Tue-Thu, 7:30 AM - 12:25 PM (1/17/2017 - 2/9/2017) Location: CMCC CUA 600

Description

CUA 155 Artisan Breads and Pastries
2 Credit (.5 Lecture 1.5 Lab 0 Shop)
14 Hr/Wk (2 Hrs. Lecture 12 Hrs. Lab) *4 wks
This 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.