Course

31314312 Basic Baking
Course Information
Description
Students develop a foundation of basic baking principles through hands-on application of production equipment in a state-of-the-art baking lab. Students will prepare a limited variety of standard bakery products to obtain knowledge of many baking processes. Safe use of bakery equipment and proper sanitation procedures are emphasized.
Total Credits
1
Course Competencies (Course Outcomes)
  1. Prepare a variety of cookies.
    Assessment Strategies
    in the production of drop, bagged, rolled and icebox cookies
    following standardized recipes
    using commercial bakery equipment
    Criteria
    learner weighs ingredients with 100% accuracy
    learner mixes ingredients according to the recipe
    learner portions cookie doughs according to the cookie type
    learner bakes cookies to doneness according to the recipe
    learner follows safety and sanitation procedures
    learner completes own share of tasks necessary when working in a group
    learner produces cookies within the allotted time stated in the class performance checklist
    cookies pass the taste test performed in the lab
    cookies are of even size and color as stated in the class performance checklist
    cookies are stored properly to prevent staleness

  2. Prepare a variety of bars.
    Assessment Strategies
    in the production of two varieties of bars
    following standardized recipes
    using commercial baking equipment
    Criteria
    learner weighs ingredients with 100% accuracy
    learner mixes ingredients according to the recipe
    learner portions bars according to the recipe
    learner bakes bars to doneness according to the recipe.
    learner follows standard safety and sanitation procedures.
    learner completes own share of tasks necessary when working in a group
    learner finishes each bar variety within the allotted time stated in the class performance check-list
    bars pass the taste test performed in the lab
    bars are of even size and color as stated in the class performance checklist
    bars are stored properly to prevent staleness

  3. Prepare a variety of muffins and quick breads.
    Assessment Strategies
    in the production of two types of muffins and quickbreads
    following standardized recipes
    using commercial bakery equipment
    Criteria
    learner weighs ingredients with 100% accuracy
    learner mixes muffin and quickbread batters according to the recipe
    learner portions muffin and quickbread batters according to the recipe.
    learner bakes muffins and quickbreads to doneness according to the recipe.
    learner follows standard safety and sanitation procedures.
    learner completes own share of tasks necessary when working in a group
    learner finishes muffins and quickbreads within the allotted time stated in the class performance checklist.
    muffins and quickbreads pass the taste test performed in the lab
    muffins and quickbreads are of even size and color as stated in the class performance checklist
    muffins and quickbreads are stored properly to prevent staleness