This course presents the principles of bread production for hotel, restaurant and industrial food catering establishments. Students will learn the basic techniques of mixing, shaping, baking, and storage of breads and rolls. They will learn a variety of traditional fermentation techniques while looking to develop basic taste and flavor components in their products. Students will learn how to produce specialty breads from a variety of world cultures along with seasonal specialty breads. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.