Transfers ToCSUDescriptionStudy in fundamentals of bread development. Analysis of ingredient composition and function of natural and manufactured yeasts as it interacts with pre-ferments, levains, sourdough rye, and straight doughs. Bakers' percentages and recipe conversions will be examined with international weight standards. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds. Field trips optional.Usually HeldFri 8:00am–9:25am, Thu 8:00am–9:25am, Thu 8:00am–8:30am 