Baking Lab 2 | Madison College Outline of Instruction

31314325 Baking 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

Course Competencies (Course Outcomes)

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
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
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
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
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
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
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
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