Course Code: BAKE 101
Academic Year: 2025-2026
In this course, students will be introduced to the basics of yeast dough production. Emphasis will be on recognizing and utilizing the common mixing methods and techniques used in the production of yeast breads and yeasted baked goods. Students will prepare and present a variety of yeast leavened products like breads and rolls, baguettes, focaccia and doughnuts. Focus will be on organization and accuracy, reinforced through weekly recipe conversions, preparation of a detailed work plan and the compilation of a portfolio of all products made in class.