Transfers ToCSUDescriptionPrerequisite: PROFBKG 200 | Lecture: 4 hours | Lab: 6 hours Overview of making and preparing artisanal bread: lean yeast, rich yeast, rolled-in/laminated doughs, and advanced quick breads. Recognize formulas and demonstrate the ability to alter formulas in yeast, rolled-in, and quick bread formulas central to this class. View bread baking from an artisan's per- spective. Explore the fundamentals of baking science: How a formula works including changes of yields and altering per- centages of ingredients in formulas to produce desired results are stressed. Work on increasing productivity, speed and accuracy is continued in this class. 