Catalog Course Search Details

 Department:    CUL

 Course #:    165

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    120503

 EPC:    850

 REV:    2021

 Course Description  

Introduction to bakeshop principles and operation, to include an orientation to 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  

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 proper scaling and measurement techniques.
4. Apply basic math skills to recipe conversions.
5. Demonstrate the factors that control the development of gluten in baked products.
6. Identify the major ingredients used in baked goods.
7. Demonstrate the proper techniques used to produce a variety of pies and tarts including fruit, cream, and soft fillings.
8. Prepare cakes and tortes demonstrating techniques used in mixing, panning, baking and basic decorating.
9. Demonstrate how to properly use frozen and pre-prepared doughs, mixes and fillings.
10. Demonstrate the fundamental principles of baking and producing yeast breads.
11. Demonstrate the proper techniques used to prepare laminated yeast dough.
12. Prepare puff pastry dough, choux dough pastries, and the three basic types of meringue.
13. Demonstrate the proper techniques in producing creams, custards and dessert sauces.
14. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
15. PROGRAM OUTCOME: Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
16. Identify baking tools.

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. Classic pastries, Phyllo dough.
10. Creams and Mousses.