2 courses with the subject OBBD, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
OBBD 120Breads and Other Yeast-Raised Doughs2.5
This course introduces students to yeast leavened doughs, with a focus on lean and rich doughs, proper shaping techniques and how to achieve the perfect crust. The course teaches content on different types of flour and yeast, naturally leavened breads and how to cross-utilize their skills with an introduction of multiple savory baked items.
In this course students will the learn art of how to properly roll pastry doughs. The class is designed to build upon the baking fundamentals they have already learned and how to apply those skills to retail pastry items. The course teaches lamination techniques, sweet and savory tarts and pies, and classic and European cookie production.
