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BAKE 230 Professional Baking and Pastry 3*

This course is a continuation of BAKE 120. Students will be introduced to nutritional and allergen-aware options in the bakery. Specialty pastries, dessert buffet design, frozen desserts, chocolate tempering, and chocolate decorations. Basic bakery inventory, purchasing, receiving and storage of bakery products will be practiced. Topics will include cake mixing, scaling, panning, baking and altitude adjustments, cake assembly, decorating techniques, specialty cakes, gateaux, and tortes.

Credits

6 Credits

Semester Contact Hours Lecture

48

Semester Contact Hours Lab

144

Semester Contact Hours Clinical

0

Prerequisite

BAKE 120 with "C" or better.

BAKE 230Professional Baking and Pastry 3*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Business

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

6 Credits

Semester Contact Hours Lecture

48

Semester Contact Hours Lab

144

Semester Contact Hours Clinical

0

Prerequisite Narrative

BAKE 120 with "C" or better.

Grading Method

Letter grade

Repeatable

Y

III. Catalog Course Description

This course is a continuation of BAKE 120. Students will be introduced to nutritional and allergen-aware options in the bakery. Specialty pastries, dessert buffet design, frozen desserts, chocolate tempering, and chocolate decorations. Basic bakery inventory, purchasing, receiving and storage of bakery products will be practiced. Topics will include cake mixing, scaling, panning, baking and altitude adjustments, cake assembly, decorating techniques, specialty cakes, gateaux, and tortes.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

  • Identify causes and prevention of kitchen accidents, including burns, fires, and slips.
  • Demonstrate safe and sanitary procedures for operating and maintaining large equipment, hand tools, and small wares, including following operating directions appropriately.
  • Demonstrate proper professional appearance, dress and grooming.
  • Identify causes and signs of biological, physical, and chemical contamination.
  • Perform basic mathematical operations pertaining to the food service industry (e.g., compute number of servings based on serving size, perform basic weight and volume conversions)
  • Weigh and measure accurately
  • Calculate preparation temperatures based on known variables (friction factor, altitude)
  • Demonstrate mise en place by planning assignment of ingredients, equipment, and tools for a workstation
  • Demonstrate a variety of cooking methods; baking, frying, boiling, blanching, poaching, and steaming.
  • Read and prepare standardized recipes/formulas and menus.
  • Define terms related to baking methods, mixing methods, order and other techniques.
  • Determine methods of promoting baked goods, including seasonal merchandising strategies
  • Create menu item descriptions for bakery foods.
  • Describe and demonstrate food presentation, decorating and garnishing techniques for various products.
  • Demonstrate effective communication skills, employment skills, personal traits, and interpersonal skills.
  • Demonstrate ability to scale, mix, assemble, and decorate, egg foam, sponge, and high ratio cakes.
  • Demonstrate ability to create decorative elements using marzipan, pastillage, gum paste and fondant.
  • Identify proper cleaning, processing, and cooking methods for fruits commonly used in the bakeshop.
  • Define the differences and make up methods for pies, tarts and specialty pastries.
  • Demonstrate ability to temper and use chocolate as a decorative element, or confection.
  • Demonstrate ability to create still and churn frozen dessert products.

V. Topical Outline (Course Content)

Chapter 16. Cakes Chapter 17 Cake Assembling & Decorating Chapter 25 Marzipan, Pastillage, Nougatine Chapter 18 Specialty Cakes Chapter 22 Fruit Desserts Chapter 13 Pies Chapter 21 Frozen Desserts Chapter 15 Tarts & Specialty Pastries Chapter 19 Cookies Chapter 24 Chocolate

VI. Delivery Methodologies

Required Assignments

Chapter Study Guide Bench Book Daily Production Schedules

Required Exams

Chapter Tests Lab and Café Performance Evaluations Written Final Practical Final "NOCTI" Third Party Assessment

Required Text

Professional Baking 7th Edition "Bundle" by Wayne GisslenStudy Guide, Method cards

Required Materials

Required Activities

Specific Course Activity Assignment or Assessment Requirements

Chapter Study Guide Bench Book Daily Production Schedules Chapter Tests Lab and Café Performance Evaluations Written Final Practical Final "NOCTI" Third Party Assessment 1. 2.