Catalog Course Search Details

 Department:    CUL

 Course #:    164

 Credits:    3

 Variable:     No

 IUs:    3

 CIP:    120503

 EPC:    850

 REV:    2021

 Course Description  

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

 Prerequisite  

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. Describe the steps in the production of yeast-leavened breads and laminated doughs.
5. Describe quick-breads and the mixing methods utilized to produce them.
6. Describe the various types of pies and tarts and the mixing methods utilized to produce them.
7. Describe the various types of cookies and the mixing methods utilized to produce them.
8. Describe the variety of cake types and the mixing methods utilized to produce them.
9. Describe the variety of classic pastries and the mixing methods utilized to produce them.
10. Describe the various types of creams, custards, puddings and dessert sauces used in a bakery.
11. Discuss the application of mixes and other value added products.
12. Describe a variety of fillings, toppings and icings for pastries and baked goods.
13. Discuss nutritional concerns as they apply to baking.

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.