LAB - Specialty Whole Grains and Organic Breads

Course Description:

This course module introduces students to a wide variety of specialty whole-grain breads such as multigrain, 80% rye, flax seed rye, organic baguette, and organic spelt. Students explore the variety of flours and techniques involved in creating whole-grain and organic breads, along with the health and nutritional benefits of these recipes. They learn to create products with a large amount of rye flour, thereby gaining an understanding of the unique chemical interactions involved in manipulating and working with these very specific types of doughs. They also learn how to maintain quality and consistency in these specialty breads to meet saleable production standards.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art de la Boulangerie – The Artisanal Break Baking Program.


Pre-requisites and Co-requisites:

Pre-requisites for this course include Food Service Safety & Sanitation, Food Service Theory & Basic Skills, and Fundamentals of French Breads, or consent of the Dean for Student Affairs. Co-requisites include Pre-ferments: Poolish and Sponges; Levains & Starters: Techniques & Applications; Breakfast Pastries & Viennoiseries; Advanced Breakfast Pastries & Viennoiseries; Specialty Breads from France & Around the World.


Training Objectives:

  • The student will learn how to make a variety of specialty breads such as multigrain, 80% rye, flax seed rye, organic baguette and organic spelt.
  • The student will learn about the unique nature of bread products containing a large amount of rye flour, exploring the complexities of the chemical interactions that affect how they need to manipulate and work with these very specific types of doughs.
  • The student will learn how to produce a wide variety of whole grain and organic breads, focusing on production methods specific to these recipes and how to maintain quality as well as consistency in preparing them.
  • The student will learn about the nutritional benefits of organic and whole-grain breads containing specialty flours.


Student Learning Outcomes:

  • The student will create a variety of specialty breads such as multigrain, 80% rye, flax seed rye, organic baguette, and organic spelt that meet saleable production standards.
  • The student will be able to describe the chemical interactions that affect their manipulation and development of these very specific types of doughs.
  • The student will produce a variety of these breads, focusing on production methods specific to these recipes and insuring they maintain quality and consistency in preparing them.
  • The student will be able to explain the nutritional benefits of organic and whole-grain breads that feature specialty flours.


Course Outline:

  • Exploring the range of specialty breads such as multigrain, 80% rye, flax seed rye, organic baguette, and organic spelt. (3 hours lecture; 5 hours lab)
  • Introduction to specialty bread products with a high percentage of rye flour; understanding the chemistry of these very specific types of doughs. (3 hours lecture; 5 hours lab)
  • Producing whole-grain and organic breads.( 3 hours lecture; 5 hours lab)
  • Nutritional benefits of organic breads and breads with specialty flours. (3 hours lecture; 5 hours lab)
  • Analyzing the role of specialty flours in the compositions of whole-grain and organic bread recipes. (3 hours lecture; 5 hours lab)
     


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor
  • Technique and recipe demonstrations by the chef instructor
  • Chef instructor-supervised production of recipes by students


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions
  • Chef instructor observations during recipe production