Course Details

Course Title: Fermented Products

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Code: BAKG1128C

Admit Term: 2018 Winter 1181

Credits: 3


In this course, you will gain a working knowledge of the principles of basic fermentation. You will be able to produce a selection of lean, rich and sour dough. In addition you will explore the production of rustic breads, flat breads and international products.

The information on this page reflects course details for course BAKG1128C in the 2018 Winter term. Find details for another term.