FDST 2213 - Advanced Breads

Description
This course provides study and practice of artisan breads from around the world, whole grain breads and gluten free breads. French, Italian, German and other European breads will be covered with emphasis on understanding protein and ash content and different mixing techniques. Students will have use of a mill and will grind whole grain flours.

Pre-Requisite
Completion of FDST 1213 with a grade greater than or equal to C.

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall, Spring, Summer

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Demonstrate properly mix doughs utilizing the three main mixing techniques and explain the concept of strength as it relates to those mixing methods
Explain the different ways to use fermentation and how to control it to ensure consistent quality products
Explain the analytical specifications of various wheat and gluten free flours
Properly produce pre-proofed frozen dough products

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

History and Development of Bread
Loss and Return of Artisan Bread Baking
Mixing Techniques
Preferments
Retarding Techniques
Sourdough
Ash Content, Moisture Content and Enzyme Activity
Milling Techniques
Rich and Laminated Doughs
Parbaked and Pre-proofed Frozen Products
Commercial Production

Learning activities

In class demonstrations and discussions
Scalable recipes supplied for daily labs
Lab safety and equipment training
Lectures
Readings

Assessments

Competency Based Learning Activities
Review of student uniform, attitudes, behavior (Professionalism)
Practical mid-term and final exams
Written final exam
Presentations or Projects
Service-Learning Activity

Grading Guidelines

Grading Scale/Course Evaluation Methods - A=90-100, B=80-89, C=70-79.9, D=60-69.9, F=0-59.9