31314325Baking Lab 2
Course Information
Description
Students develop manual baking skills and a working knowledge of the production and finish of various straight yeast dough such as breads and rolls; sweet dough; pate choux, pastry cream, cheesecakes, and frozen desserts. Students learn both handcrafted and machine methods in the make-up of these products.
Total Credits
3
Course Competencies
  1. 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

  2. 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

  3. Prepare cream pies
    Assessment Strategies
    in the production of three types of cream 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

  4. 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

  5. Prepare items using puff pastry made from scratch
    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

  6. Prepare items made from commercial filo dough
    Assessment Strategies
    in the production of three products made from commercial filo dough
    following standardized recipes
    using commercial baking equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you mix ingredients according to the recipe
    you make various products using commercial filo dough
    you bake filo dough items to doneness
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group
    you finish filo dough products within the allotted time stated in the class performance checklist
    filo products pass the taste test performed in the lab class
    filo products are of uniform consistency as stated in the class performance checklist
    filo products are stored properly to prevent spoilage

  7. 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

  8. Prepare a variety of products from sweet dough.
    Assessment Strategies
    in the production of three different items made from sweet dough
    following standardized recipes
    using commercial baking equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you mix ingredients according to the recipe
    you ferment sweet dough according to the recipe
    you portion sweet dough according to the recipe
    you proof sweet dough products according to the recipe
    you bake sweet dough products to doneness
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group
    you 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