HCM 224 - Artisan Breads

1. Examine a variety of yeast dough formulas
   1. Classify different types of yeast doughs
   2. Discuss steps in yeast dough production
   3. Compute accurate baking formulas
2. Prepare yeast breads
   1. Identify baking ingredients
   2. Use large scale equipment
   3. Show techniques in make-up of breads
3. Create a commercial production schedule
   1. Outline production needs of businesses
   2. Choose a timeline for production
   3. Prepare breads and rolls using production schedule
4. Examine the quality of yeast breads
   1. Differentiate between high and low quality breads
   2. Examine factors for quality
   3. Discuss proper methods for high quality breads
5. Demonstrate proper shaping techniques
   1. Define shaping methods
   2. Name different loaf shapes
   3. Produce a variety of shaped breads
6. Critique bread displays
   1. Develop a sketch of a bread display
   2. Prepare salt dough
   3. Construct a buffet bread display