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Artisan Breads (BAKG 1341)

This course focuses on the broad world of artisan bread making. Topics include the use of wild yeast, flavor building using long fermentation times, hearth-baking, variety grains and flours and variety shaping and molding. A variety of pre-ferments such as sourdough starters, biga and poolish are used extensively.

This course is part of the full-time Baking and Pastry Arts – Artisan Baking Program.

Course code: BAKG 1341

Credits: 6.0

Length: 150.0 hours

Course outline: http://www.mtexeter.com/vccphp/courseoutline?subject=BAKG&number=1341

Schedule †

BAKG 1341 schedule for programs:

BART

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location	Instructor
60674	August 3, 2021 to September 10, 2021	Mon, Tue, Wed, Thu \| 2:15 pm - 7:45 pm Delivery: In-class See full schedule
45287	March 7, 2022 to April 14, 2022	Mon, Tue, Wed, Thu \| 2:00 pm - 7:30 pm Delivery: In-class See full schedule	Wagner, Lisa

Schedule †

BAKG 1341 schedule for programs:

BAAR

Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.

CRN #	Dates	Day/Time/Location	Instructor
71505	October 25, 2021 to December 3, 2021	Mon, Tue, Wed, Thu, Fri \| 8:00 am - 12:30 pm Delivery: In-class See full schedule	Dobko, Alan

* Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.

† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.

Artisan Breads (BAKG 1341)

Schedule †

BAKG 1341 schedule for programs:

Schedule †

BAKG 1341 schedule for programs:

Additional Information