31314310Baking Principles
Course Information
Description
This course provides an in depth understanding of basic baking principles and knowledge of the functions and appropriate usage of the major ingredients used in production baking. Different types of bakery products are classified according to their characteristics. The theoretical knowledge is enhanced through lab experiments.
Total Credits
2
Course Competencies
  1. Ingredient Functions
    Assessment Strategies
    By achieving at score of 80% on the written quiz
    Criteria
    Learners correctly identify the functions of the major baking ingredients.

  2. Bakery Products
    Assessment Strategies
    By achieving at score of 80% on the written midterm.
    Criteria
    Learners correctly identifies various bakery products

  3. Bakery Product Production
    Assessment Strategies
    By achieving at score of 80% on the written quiz
    Criteria
    Learners correctly identifies the method of make-up for a variety of bakery products

  4. Bakery Equipment
    Assessment Strategies
    With the safe operation of the various equipment in the baking lab.
    Criteria
    Learners correctly identify bakery hand tools
    Learners safely operate bakery equipment

  5. Baker's Percent and Production Math
    Assessment Strategies
    In the correct re-formulation of a bakery formula using a calculator and baker's percents
    In the correct answers for production math problems
    Criteria
    Learner correctly computes formulas using baker's percent
    Learner correctly computes production math problems