Catalog Course Search Details

 Department:    CUL

 Course #:    165

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    120503

 EPC:    850

 REV:    2019

 Course Description  

Introduction to bakeshop principles and operation, to include an orientation to the bakeshop equipment, safety, and sanitation. Course covers the basic techniques of making cookies, quick breads, pies, cream fillings, cakes, icings, yeast breads, classic pastries and specialty desserts.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 220

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. Demonstrate basic Mise en place techniques.
2. Demonstrate how to properly operate and maintain the equipment in a professional bakery.
3. Demonstrate and explain proper sanitation and food handling procedures in the bakery.
4. Identify, select, use and care for tools and equipment used in baking.
5. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
6. Apply basic math skills to recipe conversions.
7. Understand and demonstrate the factors that control the development of gluten in baked products.
8. Identify the major ingredients of baked goods and demonstrate and understand of their functions and characteristics.
9. Produce a variety of pies and tarts including fruit, cream, and soft fillings. and various types of cookies.
10. Prepare cakes and tortes demonstrating techniques used in mixing, panning, baking and basic decorating.
11. Demonstrate how to properly use frozen and pre-prepared doughs, mixes and fillings.
12. Demonstrate the fundamental principles of baking and producing yeast breads and pastries and specialty desserts.
13. Demonstrate the proper techniques used to prepare laminated yeast dough.
14. Prepare puff pastry dough, choux dough pastries, and the three basic types of meringue.
15. Produce a variety of creams, custards and dessert sauces.
16. Understand and demonstrate how to present and plate specialty desserts.
17. 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
18. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
19. 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. Bakery safety and bakery sanitation.
2. Basic math skills and recipe conversions; standard weights and measures.
3. Gluten in baked products.
4. Mise en place techniques. Dough and batter mixing techniques.
5. Cookies, cakes, pies, quick breads.
6. Yeast breads and laminated dough.
7. Tortes: Preparation and assembly.
8. Buttercreams, The proper care and use of a pastry bag.
9. Frozen desserts.
10. Classic pastries, Phyllo dough.
11. Creams and Mousses.