Catalog Course Search Details

 Department:    CUL

 Course #:    297

 Credits:    1

 Variable:     No

 IUs:    1

 CIP:    120503

 EPC:    850

 REV:    2021

 Course Description  

Comprehensive performance and knowledge based assessment for completion of the Baking and Pastry emphasis program. Includes creating a project portfolio.

 Prerequisite  

Prerequisite: Department chair permission.

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Learning Outcomes

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

1. Create a production schedule to produce a variety of products in a limited amount of time.
2. Produce a variety of uniform baked products in a limited amount of time.
3. Develop an understanding of purchasing, receiving and costing of a bakery menu.
4. Record the creative process of executing multiple bakery items simultaneously.
5. Demonstrate knowledge in food safety and sanitation.
6. Create a baking and pastry project portfolio.
7. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
8. PROGRAM OUTCOME: Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
9. PROGRAM OUTCOME: Demonstrate skills and assessment of advance yeast breads, pastries, confections and dessert products

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Think

Definition: Think analytically, logically, creatively, and reflectively.

Integrate

Definition: Apply knowledge, skills, and methodologies from multiple disciplines.

Course Contents

1. Production schedule development. Costing a bakery menu.
2. Manage and execute a bakery menu. Food Safety and Sanitation.
3. Bakery & Pastry project portfolio.