31314302Yeast Breads
Course Information
Description
Students develop manual baking skills and a working knowledge of the production and finish various yeast doughs including straight doughs and pre-ferments. Students learn both handcrafted and machine methods in the make-up of these products.
Total Credits
3
Prior Learning Assessment
  • None
Course Competencies
  1. Prepare breads from pre-fermented yeast doughs
    Assessment Strategies
    Skill Demonstration - In the production of three kinds of yeast breads made from a dough, sponge, and poolish preferment following standardized recipes using commercial baking equipment
    Criteria
    Weigh ingredients with 100% accuracy
    Mix ingredients according to the formula
    Prepare pre-ferments according to the formula
    Ferment bread doughs according to the formula
    Portion bread doughs according to the formula
    Proof bread according to the formula
    Bake bread to doneness
    Follow safety and sanitation procedures
    Complete own share of tasks necessary when working in a group
    Finish each bread variety within the allotted time stated in the class performance checklist
    Breads pass the taste test performed in the lab class
    Breads are of uniform size and consistency as stated in the class performance checklist
    Bread is stored properly to prevent staling

  2. Prepare seasonal bakery breads
    Assessment Strategies
    Skill Demonstration - In the production of three types of seasonal bakery breads following standardized formulas using commercial baking equipment
    Criteria
    Bake seasonal bakery breads to doneness
    Complete own share of tasks necessary when working in a group
    Finish seasonal bakery breads within the allotted time stated in the class performance checklist
    Seasonal bakery breads pass the taste test performed in the lab
    Seasonal bakery breads are of uniform consistency as stated in the class performance checklist
    Seasonal bakery breads are stored properly to prevent spoilage

  3. Prepare international breads
    Assessment Strategies
    Skill Demonstration - In the production of bakery breads from three different countries following standardized formulas using commercial baking equipment
    Criteria
    Weigh ingredients with 100% accuracy
    Follow safety and sanitation procedures
    Mix ingredients according to the formula
    Portion international ingredients according to the formula
    Bake international breads to doneness
    Complete own share of tasks necessary when working in a group
    Finish various types of ethnic/cultural breads within the allotted time stated in the class performance checklist
    International breads pass the taste test performed in the lab
    International breads are of uniform consistency as stated in the class performance checklist.
    International breads are stored properly to prevent spoilage

  4. Prepare breads and rolls from straight yeast doughs
    Assessment Strategies
    Skill Demonstration - In the production of two kinds of yeast breads and three types of dinner rolls following standardized formulas using commercial baking equipment
    Criteria
    Weigh ingredients with 100% accuracy
    Mix ingredients according to the formula
    Ferment bread and roll doughs according to the formula
    Portion bread and roll doughs according to the formula
    Proof bread and rolls according to the formula
    Bake bread and rolls to doneness
    Follow safety and sanitation procedures
    Complete own share of tasks necessary when working in a group
    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
    Breads and rolls are stored properly to prevent staling

  5. Prepare a variety of products from sweet dough
    Assessment Strategies
    Skill Demonstration - In the production of three different items made from sweet dough following standardized formulas using commercial baking equipment
    Criteria
    Weigh ingredients with 100% accuracy
    Mix ingredients according to the formula
    Ferment sweet dough according to the formula
    Portion sweet dough according to the formula
    Proof sweet dough products according to the formula
    Bake sweet dough products to doneness
    Follow safety and sanitation procedures
    Complete own share of tasks necessary when working in a group
    Finish sweet dough products within the allotted time stated in the class performance checklist
    Sweet dough products pass the taste test performed in the lab class
    Sweet dough products are of uniform consistency as stated in the class performance checklist
    Sweet dough products are stored properly to prevent staling