Lec. 2Lab. 3Cr. 3Prerequisite(s): BKP 101, ENG 100, HOS 155, MAT 102 or higher, RDG 100 with a grade of C or higher. This course introduces the fundamental skills, concepts andtechniques of artisan bread baking. Use of sponges, wild yeast, bigas and poolish will be incorporated in making uathentic rustic bread. Students will make an assortment of international breads as well as breads for special occasions.