Course

31314315 Intro to Baking
Course Information
Description
Students develop a foundation of baking principles through hands-on application of production equipment in a state-of-the-art baking lab. Students will prepare a variety of standard bakery products to obtain knowledge of many baking processes. Safe use of bakery equipment and proper sanitation procedures are emphasized.
Total Credits
3
Course Competencies (Course Outcomes)
  1. Prepare a variety of cookies
    Assessment Strategies
    in the production of drop, bagged, rolled and icebox cookies
    following standardized recipes
    using commercial bakery equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you mix ingredients according to the recipe
    you portion cookie doughs according to the cookie type
    you bake products to doneness according to the recipes
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group
    you produce cookies within the allotted time stated in the class performance checklist
    cookies pass the taste test performed in the lab
    cookies are stored properly to prevent staleness

  2. Prepare a variety of bars
    Assessment Strategies
    in the production of two types of bars
    following standardized recipes
    using commercial bakery equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you mix ingredients according to the recipe
    you portion bars according to the bar recipe
    you bake products to doneness according to the recipes
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group
    you produce bars within the allotted time stated in the class performance checklist
    Bars pass the taste test performed in the lab
    Bars are stored properly to prevent staleness

  3. Prepare a variety of muffins and quick breads
    Assessment Strategies
    in the production of two types of muffins, quick breads, biscuits, and scones
    following standardized recipes
    using commercial bakery equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you mix ingredients according to the recipe
    you portion muffins and quick breads according to the recipes
    you bake products to doneness according to the recipes
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group
    you produce muffins and quick breads within the allotted time stated in the class performance checklist
    muffins and quick breads pass the taste test performed in the lab
    muffins and quick breads are stored properly to prevent staleness

  4. Prepare a variety of pate choux products
    Assessment Strategies
    in the production of éclairs, cream puffs, and one additional pate choux product
    following standardized recipes
    using commercial bakery equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you mix ingredients according to the recipe
    you portion pate choux according to the recipes
    you bake products to doneness according to the recipes
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group
    you produce pate choux products within the allotted time stated in the class performance checklist
    pate choux products pass the taste test performed in the lab
    pate choux products are stored properly to prevent staleness and spoilage

  5. Prepare products made from commercial mixes and bases
    Assessment Strategies
    in the production of three products made from mixes and bases
    following standardized recipes
    using commercial bakery equipment
    Criteria
    you weigh ingredients with 100% accuracy
    you mix ingredients according to the recipe
    you portion batters according to the recipes
    you bake products to doneness according to the recipes
    you follow safety and sanitation procedures
    you complete own share of tasks necessary when working in a group
    you produce from mixes and bases within the allotted time stated in the class performance checklist
    products pass the taste test performed in the lab
    products are stored properly to prevent staleness and spoilage