10316115Culinary Baking Lab
Course Information
Description
Students will develop a foundation in baking principles through hands-on application in a modern baking lab using production equipment. Students will prepare a variety of standard bakery products to obtain knowledge about the many processes of baking.
Total Credits
2
Course Competencies
  1. Utilize safety and sanitation practices when using equipment, preparing, baking, and serving all food items
    Assessment Strategies
    Skill demonstration in baking lab
    Criteria
    Identify tools, small and large equipment used in a commercial bakeshop
    Light the pilots and ovens
    Use and clean soap and sanitation buckets
    Operate and clean mixers effectively and safely
    Use and clean scales
    Use three-compartment sink and dishwasher
    Handle hot or sharp objects efficiently and safely while moving around a kitchen

  2. Demonstrate competency of scaling, measuring, weighing ingredients with a portion scale
    Assessment Strategies
    Skill demonstration in baking lab, Quiz
    Criteria
    Use scales effectively
    Weigh liquid and dry ingredients accurately such as flour, butter, and eggs

  3. Prepare breads and yeast products (quick breads, yeast doughs)
    Assessment Strategies
    Skill demonstration in baking lab, Reflection, Group evaluation
    Criteria
    Follow recipe
    Ingredients are mixed, portioned, and weighed effectively
    Muffins and scones meet taste standards as identified by group evaluation
    Follow the 12-step bread production process, as applicable to the product (scaling, mixing, bulk fermentation, folding, or punching, dividing, shaping, benching, makeup and panning, proofing, baking, cooling, and storing)
    Focaccia and rolls meet taste standards as identified by group evaluation
    Quality of the finished product meets group evaluation standards

  4. Prepare pies and tarts
    Assessment Strategies
    Skill demonstration in baking lab, Reflection, Group evaluation
    Criteria
    Follow recipe
    Follow the rubbed dough method
    Ingredients are mixed, portioned, and weighed effectively
    Pies (pumpkin, pecan, fruit) and tarts meet taste standards as identified by group evaluation
    Follow the creaming method
    Short dough, chocolate ganache tarts meet taste standards as identified by group evaluation
    Quality of the finished product meets group evaluation standards

  5. Prepare cookies
    Assessment Strategies
    Skill demonstration in baking lab, Reflection, Group evaluation
    Criteria
    Follow recipe
    Follow the creaming method
    Ingredients are mixed, portioned, and weighed effectively
    Cookies (chocolate chip, others) meet taste standards as identified by group evaluation
    Quality of the finished product meets group evaluation standards

  6. Prepare cakes and icings
    Assessment Strategies
    Skill demonstration in baking lab, Reflection, Group evaluation
    Criteria
    Follow the procedures listed in your recipe to make a yellow butter cake
    Use the creaming method, keeping all ingredients at room temperature
    Follow the procedures listed in your recipe to make a Genoise Cake
    Use the foaming/sponge method, gently heating your eggs according to the procedure
    Follow recipe for icing
    Bring icing ingredients to room temperature
    Follow the procedures listed in your recipe to make simple buttercream and Italian meringue
    Use cake circles and turntables to frost your cakes
    Sponge cakes are simple syrup brushed on each layer to improve flavor
    Cakes and icing meet taste standards as identified by group evaluation
    Quality of the finished product meets group evaluation standards

  7. Prepare custards, creams, and sauces
    Assessment Strategies
    Skill demonstration in baking lab, Reflection, Group evaluation
    Criteria
    Follow the procedures listed in the formulas
    Churn chilled Crème Anglaise for ice cream
    Bake Crème Brulee in ramekins and finish with caramelized sugar
    Chill Crème Anglaise in the refrigerator
    Chill all ice creams in the freezer
    Cool all baked custards on sheet pans on speed racks in the refrigerator
    Crème Anglaise and Crème Brulee meet taste standards as identified by group evaluation
    Quality of the finished product meets group evaluation standards

  8. Prepare Pate a Choux, pastry cream, chocolate ganache, and whipped cream
    Assessment Strategies
    Skill demonstration in baking lab, Reflection, Group evaluation
    Criteria
    Follow the methods for pate a choux, pastry cream, ganache, and whipped cream as described in your textbook
    Cool all products on sheet pans on speed racks
    Perform effective mixing, piping, and filling of pastries
    Fillings are made correctly
    Pate a Choux, pastry cream, chocolate ganache, and whipped cream meet taste standards as identified by group evaluation
    Quality of the finished product meets group evaluation standards

  9. Prepare assorted pastries
    Assessment Strategies
    Skill demonstration in baking lab, Reflection, Group evaluation
    Criteria
    Compare recipe ingredients and procedures for crepes, jams, and caramel sauce
    Follow the procedure listed in your recipe to make crepe batter, jam, and caramel sauce
    You let batter rest for at least 30 minutes
    Jam uses frozen fruits
    You do not stir caramel sauce once it’s boiling
    You observe caramel sauce boiling
    You effectively add cream to the caramel sauce
    Use long spatula
    Crepe, jam, and caramel sauce meet taste standards as identified by group evaluation
    Mix, pipe, and bake meringue
    Baked meringue shells and chocolate mousse meet taste standards as identified by group evaluation
    Quality of the finished product meets group evaluation standards