Catalog Course Search Details

 Department:    CUL

 Course #:    164

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

Theory and study of ingredients and techniques used in the professional bakery.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Define baking terms.
2. Identify ingredients used in baking.
3. Describe properties and list functions of various ingredients used in the bakery.
4. Define and describe the steps in the production of yeast-leavened breads and laminated doughs.
5. Define and describe quick-breads and the mixing methods utilized to produce them.
6. Define and describe the various types of pies and tarts and mixing methods utilized to produce them.
7. Define and describe the variey of cookie types and the mixing methods utilized to produce them.
8. Define and describe the variety of cake types and the mixing methods utilized to produce them.
9. Define and describe the variety of classic pastries and the mixing methods utilized to produce them.
10. Define and describe creams, custards, puddings and related sauces.
11. Discuss the application of mixes and other value added products.
12. Define and describe a variety of fillings, toppings and icings for pastries and baked goods.
13. Discuss nutritional concerns as they apply to baking.
14. PROFESSIONAL TECHNICAL: Demonstrate and assess fundamental techniques, knife skills, sustainable practices and coking procedures. Explain and apply safety and sanitation procedures in compliance with national standards. Identify and demonstrate best dinin
15. PROGRAM OUTCOME: Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

Course Contents

1. Baking Ingredients.
2. Theory of yeast breads.
3. Theory of chemically leavened baked goods.
4. Theory of classic pastries.
5. Theory of creams and custards.