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Course Description

Learn everything you ever wanted to know about making homemade yeast breads from Hawaii Community College Palamanui campus Baking Chef Instructor, Mark Johnson, in the new baking kitchen at Palamanui. Prepare, taste, and take home the best sourdough bread (from homemade sourdough starter), baguettes, pizzas, brioche, pita/flat breads and bagels in this 3-week class. Tuition includes materials and supplies. Please wear long pants, sleeved shirts, covered shoes, hat or cap, and apron (optional). Class will be held in the new baking kitchen.

Learner Outcomes

Define baking terms, identify equipment and utensils used in baking, demonstrate proper selection of equipment, identify ingredients used in baking, demonstrate proper scarring and measurement techniques, apply basic math skills to recipe conversions, describe properties and list functions of various ingredients, prepare a variety of yeast leavened breads, and evaluate the quality of yeast leavened breads.
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