Academic Catalogs

CA A131: Principles of Artisan

Course Outline of Record
Item Value
Eff Term Fall 2026
Curriculum Committee Approval Date 10/29/2025
Top Code 130630 - Culinary Arts (CTE)
Units 3 Total Units 
Hours 144 Total Hours (Lecture Hours 9; Lab Hours 135)
Total Outside of Class Hours 18
Total Student Learning Hours 162
Course Credit Status Credit: Degree Applicable (D)
Material Fee Yes
Basic Skills Not Basic Skills (N)
Repeatable No
Open Entry/Open Exit No
Grading Policy Standard Letter (S)

Course Description

Study in fundamentals of bread development. Analysis of ingredient composition and function of natural and manufactured yeasts as it interacts with pre-ferments, levains, sourdough rye, and straight doughs. Bakers' percentages and recipe conversions will be examined with international weight standards. Students will be required to follow hospitality department dress standards. Field trips optional. PREREQUISITE: CA A124. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

  1. Demonstrate competence in using hand skills to form different hydrated doughs, create and maintain a thriving bread starter, and produce and evaluate hand-formed breads.

Course Objectives

  • 1. Use sanitary practices at work stations and throughout the lab wear clean, approved uniforms while exercising proper food handling in each lab.
  • 2. Practice proper techniques of station organization and bread log timing.
  • 3. Explain evolution and historical context of artisan breads.
  • 4. Skillfully operate equipment in the baking lab and OCC main kitchen and bakery.
  • 5. Explain the function of specific ingredients used in artisan bread making.
  • 6. Explain the process that occurs in the preparation of a starter.
  • 7. Identify a variety of organic and non-organic ingredients used in starters.
  • 8. Explain how time, temperature, and feeding affect the healthy and flavor of starters.
  • 9. Evaluate starters before use in bread project.
  • 10. Demonstrate the ability to prepare miscellaneous breads such as brioche, bagels, bialys, pretzels, bread sticks, pitas, and flatbreads.
  • 11. Demonstrate the ability to mix, and hand manipulate a variety of dough types; straight, yeasted pre-fermented, levain, and sourdough rye, while using natural and manufactured yeasts.
  • 12. Demonstrate the ability to properly bake a variety of bread and loaf shapes.
  • 13. Compare and contrast standards for quality in breads.
  • 14. Analyze causes of bread failures.
  • 15. Define terminology used in bread production.
  • 16. Analyze bread formulas and show capability in altering production size.
  • 17. Evaluate finished product.

Lecture Content

  1. Introduction
    1. Explanation of Artisan breads and historical evolution of bread.
    2. Identification of and demonstration of safe operation of equipment used in bread production.
    3. Definition of basic terminology
  2. Ingredients and their effects
    1. Classification of breads: Straight, levain, Sourdough, Misc.
    2. Develop and perpetuate a live sourdough culture
      1. Seeding of starter
      2. Flour varieties and requirements
      3. Water requirements
      4. Temperature needs
      5. Flavor manipulation
    3. Ingredient Function and Manipulation
      1. Protein levels of flour
      2. Organic advantages
      3. Salt timing
      4. Pre-ferments for flavor and texture
  3. Basic Bakers percentages
    1. Breakdown of bread formulas
    2. Re-calibration to achieve different quantities
  4. Mixing Methods/Desired Dough Temperature
    1. Hand and machine techniques
      1. Autolyse
      2. Fermentation
      3. Folds
      4. Machine effect on dough temperature
  5. Time Development and Alteration
  6. Division and Shaping of doughs
    1. Digital Scale/Balance Scale Techniques
    2. Pre-shaping and  Final Shaping
  7. Proofing/Retarding
    1. Techniques of dough development for proper texture
    2. Taste alterations
    3. Production schedule
  8. Baking/Steam/Retardation
    1. Oven type effect on finished bread
  9. Bread Evaluation
    1. Taste, crumb, crust, and texture
  10. No-knead and high-hydration breads
  11. Overview of the differences in dough varieties
    1. Straight Doughs
    2. Levains
    3. Sourdough Rye
    4. Heritage breads from parts of the world
      1. European
      2. Indian/Middle Eastern, Central and S outh America
    5. Miscellaneous doughs
  12. Creation of New Bread Formula
  13. Master Bread Bakers/American Bread Trends
    1. Orange County/Los Angeles
    2. California
    3. National

Lab Content

  1. Initiating and perpetuating a starter
    1. whole wheat and rye
    2. liquid all purpose
    3. firm
  2. Hand forming of Straight Dough
  3. Continuation  Straight Dough
  4. Working with Pre-ferments
  5. Continuation of Pre-ferments
  6. Working with Levains
  7. Continuation of Levains
  8. Midterm Practical
  9. Miscellaneous Breads
  10. Continuation of Miscellaneous Breads
  11. Working with Baguettes,
  12. Continuation of Bagettes
  13. Working with Sourdough Rye
  14. Continuation of Sourdough Rye  
  15. Ancient Grains/Ancient Breads
  16. Final Practical

Method(s) of Instruction

  • Lecture (02)
  • Lab (04)

Instructional Techniques

Lab participation and practical exams. Quizzes, exams, written reports, assignments and student workbook.

Reading Assignments

Chapters in textbooks  - approximately 0.5 hours per week including Online videos and discussion boards.

Writing Assignments

Write a report on a bread technique prepare for oral presentation- approximately 2 hours.

Out-of-class Assignments

Maintaining a starter throughout the semester - approximately 0.5 hours per week.

Study Non-Contact Hours Recommended

18

Methods of Student Evaluation

  • Midterm Exam
  • Final Exam
  • Written Assignments
  • Projects (Individual/Group)
  • Problem Solving Exercises
  • Skills Demonstration

Demonstration of Critical Thinking

Students will need to evaluate dough and determine at multiple times, when to move on to the next phase of dough development.

Required Writing, Problem Solving, Skills Demonstration

Write a report on an artisan bread technique Practical examinations of individual  hand forming skills Practical examination of formula creation

Eligible Disciplines

Culinary arts/food technology (food service, meat cutting, baking, waiter/w...: Any bachelor's degree and two years of professional experience, or any associate degree and six years of professional experience.

Resources Subscreen

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Eligible Discipline(s)

  • Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.