PMGT 236 Artisan Bread Production

Previously International Breads. This course is designed to expose students to the history and production of breads and bread products from many international and regional cultures. Students will prepare breads using ingredients and preparation methods indigenous to a particular geographical region. The course will utilize demonstrations and group participation exercises to supplement the students' development of technical skills and knowledge.

Credits

3

Prerequisite

PMGT 135

Hours Weekly

2 hours lecture, 3 hours lab weekly

Course Objectives

1. Exhibit the necessary skills to prepare many quick breads, both lean and rich dough products, from a variety of regions/cuisines/cultures.
2. Describe and discuss the ingredients of a particular region/cuisine/culture and how they relate to
   production of breads.
3. Demonstrate proficiency at increasing and decreasing recipes and formulas.
4. Prepare and produce breads using recipes authentic to a particular region/cuisine/culture.
5. Discuss the relationship of breads produced in class to the religions, cultures, and regions of origin and the historical evolution.

Course Objectives

1. Exhibit the necessary skills to prepare many quick breads, both lean and rich dough products, from a variety of regions/cuisines/cultures.

   This objective is a course Goal Only

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

2. Describe and discuss the ingredients of a particular region/cuisine/culture and how they relate to
   production of breads.

   This objective is a course Goal Only

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

3. Demonstrate proficiency at increasing and decreasing recipes and formulas.

   This objective is a course Goal Only

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain appropriate cost control, human resources, and financial management skills.

4. Prepare and produce breads using recipes authentic to a particular region/cuisine/culture.

   This objective is a course Goal Only

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

5. Discuss the relationship of breads produced in class to the religions, cultures, and regions of origin and the historical evolution.

   This objective is a course Goal Only

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Identify, understand, evaluate, and apply ethical reasoning.