31314345Artisan Breads & Breakfast Pastries
Course Information
Description
This course provides students with a working knowledge of the production of pre-fermented yeast doughs and sourdoughs. In addition, students produce Viennoiserie, both laminated such as croissant and Danish, and non-laminated such as Brioche and sweet dough. Production methods and speed are emphasized.
Total Credits
3
Course Competencies
  1. Prepare breads from pre-fermented yeast doughs
    Assessment Strategies
    in the production of three kinds of yeast breads made from a dough, sponge, and pooish preferment
    following standardized recipes
    using commercial baking equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you mix ingredients according to the recipe
    you prepare pre-ferments according to the recipe
    you ferment bread doughs according to the recipe
    you portion bread doughs according to the recipe
    you proof bread according to the recipe
    you bake bread to doneness
    you follow safety and sanitation procedures.
    you complete own share of tasks necessary when working in a group
    you 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 are stored properly to prevent staling

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

  3. Prepare a variety of products made from scratch kringle dough
    Assessment Strategies
    in the production of scratch kringle dough made with three different fillings
    following standardized recipes
    using commercial baking equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you follow safety and sanitation procedures.
    you mix ingredients according to the recipe
    you ferment kringle dough
    you laminate kringle dough using the three fold method
    you portion kringle dough according to the recipe
    you proof bread according to the recipe
    you bake kringle to doneness
    you complete own share of tasks necessary when working in a group
    you finish kringles within the allotted time stated in the class performance checklist.
    Kringles pass the taste test performed in the lab
    Kringles are of uniform consistency as stated in the class performance checklist.
    Kringles are stored properly to prevent spoilage

  4. Prepare a variety of products made from scratch croissant dough
    Assessment Strategies
    in the production of plain and filled products made from scratch croissant dough
    following standardized recipes
    using commercial baking equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you follow safety and sanitation procedures.
    you mix ingredients according to the recipe
    you ferment croissant dough
    you laminate croissant dough using the three fold method
    you portion croissant dough according to the recipe
    you proof croissants according to the recipe
    you bake croissants to doneness
    you complete own share of tasks necessary when working in a group
    you finish croissants within the allotted time stated in the class performance checklist.
    croissants pass the taste test performed in the lab class.
    croissants are of uniform consistency as stated in the class performance checklist.
    croissants are stored properly to prevent spoilage

  5. Prepare frozen desserts
    Assessment Strategies
    in the production of an ice, a sherbert and an ice cream
    following standardized recipes
    using commercial baking equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you follow safety and sanitation procedures
    you mix ingredients according to the recipe
    you freeze products in commercial ice cream maker
    you complete own share of tasks necessary when working in a group
    you finish frozen desserts within the allotted time stated in the class performance check-list
    frozen desserts pass the taste test performed in the lab
    frozen desserts are of uniform consistency as stated in the class performance checklist.
    frozen desserts are stored properly to prevent spoilage

  6. Prepare healthy bakery products
    Assessment Strategies
    in the production of two items made with ingredient substitutions and one made by modifying an existing recipe
    following standardized recipes
    using commercial baking equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you follow safety and sanitation procedures.
    you mix ingredients according to the recipe
    you portion healthy products according tor the recipe
    you bake healthy products to doneness
    you complete own share of tasks necessary when working in a group
    you finish various types of healthy products within the allotted time stated in the class performance checklist
    healthy products pass the taste test performed in the lab
    healthy products are of uniform consistency as stated in the class performance checklist.
    healthy products are stored properly to prevent spoilage

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

  8. Prepare seasonal bakery products
    Assessment Strategies
    in the production of three types of seasonal bakery products
    following standardized recipes
    using commercial baking equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you follow safety and sanitation procedures
    you mix ingredients according to the recipe
    you portion seasonal bakery products according tor the recipe
    you bake seasonal bakery products to doneness
    you complete own share of tasks necessary when working in a group
    you finish seasonal bakery products within the allotted time stated in the class performance check-list
    seasonal bakery products pass the taste test performed in the lab
    seasonal bakery products are of uniform consistency as stated in the class performance checklist
    seasonal bakery products are stored properly to prevent spoilage