BAKE 120 Professional Baking and Pastry 2*
This course covers additional ingredients and their scientific functions
in baked goods. Students will be introduced to yeast doughs, artisan
breads, fermentation processes, lean and rich doughs, laminated
doughs, quick breads, basic syrups, creams and sauces, éclair paste
and pie pastry. Culinary career planning will be further explored.
Prerequisite
BAKE 110 with "C" or better and a current ServSafe Manager’s Certification
BAKE 120Professional Baking and Pastry 2*
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
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 110 with "C" or better and a current ServSafe Manager’s Certification
Grading Method
Letter grade
III. Catalog Course Description
This course covers additional ingredients and their scientific functions
in baked goods. Students will be introduced to yeast doughs, artisan
breads, fermentation processes, lean and rich doughs, laminated
doughs, quick breads, basic syrups, creams and sauces, éclair paste
and pie pastry. Culinary career planning will be further explored.
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.
- Identify the differences between pre ferments and wild yeast starters and their effect on a bread product.
- Identify the effects of ingredients, mixing method and fermentation time on gluten development and use that knowledge to change or improve the texture of a bread formula.
- Demonstrate multiple make up methods for bread products.
- Demonstrate the process for laminating dough.
V. Topical Outline (Course Content)
Chapter 6 Understanding Yeast Dough
Chapter 7 Understanding Artisan Breads
Chapter 8 Lean Yeast Breads
Chapter 9 Laminated Dough Croissant/Danish (Rich Yeast) Rich Yeast Breads
Chapter 10 Quick Breads
Chapter 11 Doughnuts/ Fritters/ Beignets
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
Required Text
Professional Baking 7th Edition "Bundle" by Wayne GisslenStudy Guide, Method cards
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
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