10316108Culinary Baking Fundamentals
Course Information
Description
Provides a general 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. Ingredient cost-outs are calculated.
Total Credits
1
Course Competencies
  1. Analyze measurement techniques and math calculations used in baking
    Assessment Strategies
    Quiz, Exam
    Criteria
    Define baking terminology and common baking ingredients
    Compare imperial and metric measurement systems
    Explain the proper scaling technique
    Scale recipes to match intended yield
    Calculate baker’s percentages
    Determine equivalencies in weight (pound, ounces, grams)
    Complete basic math calculations such as addition, subtraction, division, multiplication
    Perform basic math functions to include fractions, weights and measurements
    Evaluate the components and functions of a standardized recipe

  2. Examine fundamental principles and procedures used to prepare a variety of bakery products
    Assessment Strategies
    Quiz, Exam
    Criteria
    Match equipment to recipe and product
    Determine safe and unsafe conditions for preparing and storing bakery products
    Identify potential causes of cross-contamination
    Identify tools, small and large equipment used in a bakeshop

  3. Explore ingredients and mixing methods for producing various baked goods
    Assessment Strategies
    Quiz, Exam
    Criteria
    Identify various types of cookies, quick breads, pies and tarts, yeast breads, pate a choux, pastry cream, dessert sauces, and their associated ingredients and mixing methods
    Identify types of laminated doughs, cakes, and icings, and their associated ingredients and mixing methods
    Describe the purpose of creaming
    Differentiate mixing methods, such as stirring, whipping, folding
    Determine impact of temperature on baking ingredients
    Examine current ingredient trends in baking
    Discuss recipe modification to create nutritionally beneficial alternatives to baked goods and desserts