CMGT 236 International Breads

This course is designed to expose students to the history and production of breads and bread products from many international cultures. Students will prepare breads using ingredients and preparation methods indigenous to that geographical region. The course will utilize demonstrations and group participation exercises to supplement the students' development of technical skills and knowledge.

Credits

3

Prerequisite

CMGT 135

Hours Weekly

2 hours lecture, 3 hours lab weekly

Course Objectives

1. 1. Exhibit the necessary skills to prepare many quick breads, both lean and rich dough products, as well as
   laminated dough products from a variety of regions/cuisines/cultures.
2. 2. Describe and discuss the ingredients of a particular region/cuisine/culture and how they relate to
   production of breads.
3. 3. Become proficient at increasing and decreasing recipes and formulas.
4. 4. Prepare and produce breads using recipes authentic to that particular region/cuisine/culture.
5. 5. Discuss the relationship of breads produced in class to the religions, cultures, and regions of origin.
   
6. 6. Describe and discuss the historical evolution of bread products in the region/cuisine/culture.

Course Objectives

1. 1. Exhibit the necessary skills to prepare many quick breads, both lean and rich dough products, as well as
   laminated dough products from a variety of regions/cuisines/cultures.
2. 2. Describe and discuss the ingredients of a particular region/cuisine/culture and how they relate to
   production of breads.
3. 3. Become proficient at increasing and decreasing recipes and formulas.
4. 4. Prepare and produce breads using recipes authentic to that particular region/cuisine/culture.
5. 5. Discuss the relationship of breads produced in class to the religions, cultures, and regions of origin.
   
6. 6. Describe and discuss the historical evolution of bread products in the region/cuisine/culture.