BAKE 258 - Artisan Breads
- Recent Professors
- Grace S. Jakubowics
- Recent Semesters
- Fall 2026
- Class Size
- Not published
- Credits
- 1.5
- Prerequisite
- CULAR 20 and BAKE 241 .
- Fall 2026 Sections
- View Fall 2026 sections of BAKE 258
- Transfers To
- Not transferable
- Description
- Formerly CULAR 258. This course provides an in-depth study of the principles and techniques for the preparation and baking of Artisan breads. All breads are mixed and shaped employing traditional techniques, and using pre-fermented dough, sponges, and sourdough starters. Note: Proof of TB clearance is required on the first day of class.
- Usually Held
- Thu 10:15am–2:30pm, Thu 8:00am–10:05am