Course | Madison College Outline of Instruction

10316115Culinary Baking Lab

Course Information

Description

Students will develop a foundation in baking principles through hands-on application in a modern baking lab using production equipment. Students will prepare a variety of standard bakery products to obtain knowledge about the many processes of baking.

Total Credits

Course Competencies

Prepare a variety of cookies

Assessment Strategies

in the production of a drop, bagged, rolled and stenciled cookie batch using commercial bakery equipment and following a standardized recipe

Criteria

cookie ingredients are weighed with 100% accuracy and added in the order specified following a standardized recipe

cookie doughs are mixed according to the recipe directions using the stated size mixing bowl

cookies are portioned according to the recipe directions with 95% accuracy

cookies are baked to doneness according to the recipe

you follow safety and sanitation procedures

you finish each cookie type within the allotted time stated in the class performance checklist

95% of cookie types meet all criteria stated for the finished product

cookies pass the taste test performed in the lab class
Prepare a variety of muffins and quick breads

Assessment Strategies

in the production of muffins using both mixing techniques and utilizing commercial baking equipment

in the production of quickbreads using commercial baking equipment

Criteria

muffin and quickbread ingredients are weighed with 100% accuracy and added in the order specified following a standardized recipe

muffin and quickbread batters are mixed according to the recipe directions in the stated size mixing bowl

muffin and quickbread batters are portioned with 100% accuracy according to the recipe

muffins and quickbreads are baked to doneness according to the recipe

you follow standard safety and sanitation procedures

you finish muffins and quickbreads within the allotted time stated in the class performance checklist

100% of muffins and quickbreads meet all stated criteria for the finished product

muffins and quickbreads pass the taste test performed in the lab
Prepare breads and rolls from straight yeast doughs

Assessment Strategies

in the production of two kinds of yeast breads and three types of dinner rolls

following standardized recipes

using commercial baking equipment

Criteria

you weigh ingredients with 100% accuracy

you mix ingredients according to the recipe

you ferment bread and roll doughs according to the recipe

you portion bread and roll doughs according to the recipe

you proof bread and rolls according to the recipe

you bake bread and rolls to doneness

you follow safety and sanitation procedures

you complete own share of tasks necessary when working in a group

you finish each bread and roll variety within the allotted time stated in the class performance checklist

breads and rolls pass the taste test performed in the lab class

breads and rolls are of uniform consistency as stated in the class performance checklist

bread and rolls are stored properly to prevent staling
Prepare fruit pies

Assessment Strategies

in the production of three fruit pies made from scratch

following standardized recipes

using commercial baking equipment

Criteria

you weigh ingredients with 100% accuracy

you mix ingredients according to the recipe

you roll out pie dough

you fill pie crusts according to the recipe

you bake pies to doneness

you follow safety and sanitation procedures

you complete own share of tasks necessary when working in a group

you finish pies within the allotted time stated in the class performance checklist

pies pass the taste test performed in the lab

pies are of uniform consistency as stated in the class performance checklist

pies are stored properly to prevent spoilage
Prepare custard pies

Assessment Strategies

in the production of three types of custard pies made from scratch

following standardized recipes

using commercial baking equipment

Criteria

you weigh ingredients with 100% accuracy

you mix ingredients according to the recipe

you roll out pie dough

you fill pie crusts according to the recipe

you bake pies to doneness

you follow safety and sanitation procedures

you complete own share of tasks necessary when working in a group

you finish pies within the allotted time stated in the class performance check-list

pies pass the taste test performed in the lab

pies are of uniform consistency as stated in the class performance checklist

pies are stored properly to prevent spoilage
Prepare sweet and savory tarts

Assessment Strategies

in the production of two types of sweet tarts and one savory tart

following standardized recipes

using commercial baking equipment

Criteria

you weigh ingredients with 100% accuracy

you mix ingredients according to the recipe

you roll out tart dough

you fill tart crusts according to the recipe

you bake tarts to doneness

you follow safety and sanitation procedures

you complete own share of tasks necessary when working in a group

you finish various types of sweet and savory tarts within the allotted time stated in the class performance checklist

tarts pass the taste test performed in the lab

tarts are of uniform consistency as stated in the class performance checklist

tarts are stored properly to prevent spoilage
Prepare a variety of pate choux products

Assessment Strategies

in the production of eclairs and cream puffs

by following standardized recipes

by using commercial bakery equipment

Criteria

you weigh ingredients with 100% accuracy

you mix ingredients according to the recipe

you portion pate choux according to the recipes

you bake products to doneness according to the recipes

you follow safety and sanitation procedures

you complete own share of tasks necessary when working in a group

your pate choux products pass the taste test performed in the lab

your pate choux products are stored properly to prevent staleness and spoilage
Prepare puff pastry

Assessment Strategies

in the production of three products made from puff pastry

following standardized recipes

using commercial baking equipment

Criteria

you weigh ingredients with 100% accuracy

you mix ingredients according to the recipe

you laminate dough using the book fold method

you make various products using puff pastry

you bake puff pastry items to doneness

you follow safety and sanitation procedures

you complete own share of tasks necessary when working in a group

you finish puff pastry products within the allotted time stated in the class performance checklist

Puff pastry products pass the taste test performed in the lab

Puff pastry products are of uniform consistency as stated in the class performance checklist

Puff pastry products are stored properly to prevent spoilage
Prepare pastry cream and mousse

Assessment Strategies

in the production of a pastry cream, a mousse

following a standardized recipe

using commercial bakery equipment

Criteria

you weigh ingredients with 100% accuracy

you mix ingredients according to the recipe directions

you portion mousse according to the recipe

you complete own share of tasks necessary when working in a group

you produce each mousse and Bavarian variety within the allotted time stated in the class performance checklist

you follow safety and sanitation procedures

pastry creams pass the taste test performed in the lab

pastry creams are of uniform appearance and consistency as stated in the class performance checklist

pastry creams are stored properly to prevent spoilage

mousse pass the taste test performed in the lab class

mousse is of uniform appearance and consistency as stated in the class performance checklist

mousse is stored properly to prevent contamination
Prepare foam cakes

Assessment Strategies

in the production of chiffon and sponge cakes

following a standardized recipe

using commercial bakery equipment

Criteria

you weigh ingredients with 100% accuracy

you mix ingredients according to the recipe directions

you portion cakes according to the recipe

you bake foam cakes to doneness according to the recipe

you complete own share of tasks necessary when working in a group

you produce each cake variety within the allotted time stated in the class performance checklist

you follow safety and sanitation procedures

foam cakes pass the taste test performed in the lab class

foam cakes are of uniform appearance as stated in the class performance checklist

foam cakes are stored properly to prevent staleness
Prepare creamed cakes

Assessment Strategies

in the production of pound and butter cakes

following a standardized recipe

using commercial bakery equipment

Criteria

you weigh ingredients with 100% accuracy

you mix ingredients according to the recipe directions

you portion cakes according to the recipe

you bake cakes to doneness according to doneness

you complete own share of tasks necessary when working in a group

you produce each cake variety within the allotted time stated in the class performance checklist

you follow safety and sanitation procedures

cream cakes pass the taste test performed in the lab class

cream cakes are of uniform appearance as stated in the class performance checklist

cream cakes are stored properly to prevent staleness
Prepare icings and fillings

Assessment Strategies

in the production of meringue buttercream, basic buttercream

following a standardized recipe

using commercial bakery equipment

Criteria

you weigh ingredients with 100% accuracy

you mix ingredients according to the recipe directions

you complete own share of tasks necessary when working in a group

you produce each icing and filling variety within the allotted time stated in the class performance checklist

you follow safety and sanitation procedures

icings pass the taste test performed in the lab class

icings are stored properly to prevent contamination

icings are of uniform appearance and consistency as stated in the class performance checklist
Pipe basic script and various borders

Assessment Strategies

In the decorating of a one layer cake with a script and borders

Using pastry bags, turntable, and decorating tips

Criteria

cake is decorated with a legible and evenly spaced script

cake script is positioned on the cake proportional to the flowers and border

cake is edged with various borders evenly piped

cake borders are proportional to the size of the cake

you follow safety and sanitation procedures