CULA 240 Advanced Entrees/Intro to Bakeshop*

This course is an introduction to the bakeshop for well-rounded cooks who will not be specializing in baking and pastry. Baking formulas and the use of bakers’ percentages will be introduced along with identification and use of baking tools and equipment. Skills development will include production of quick breads, yeast breads, pies, pastries, cookies, cakes, frostings, custards, creams and dessert sauces. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Cook 2 certification from NOCTI.

Credits

6 Credtis

Semester Contact Hours Lecture

48

Semester Contact Hours Lab

144

Prerequisite

CULA 230

CULA 240Advanced Entrees/Intro to Bakeshop*

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/Culinary Arts

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

6 Credtis

Semester Contact Hours Lecture

48

Semester Contact Hours Lab

144

Prerequisite Narrative

CULA 230

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

This course is an introduction to the bakeshop for well-rounded cooks who will not be specializing in baking and pastry. Baking formulas and the use of bakers’ percentages will be introduced along with identification and use of baking tools and equipment. Skills development will include production of quick breads, yeast breads, pies, pastries, cookies, cakes, frostings, custards, creams and dessert sauces. The semester will culminate with a written and practical exam from the National Occupations Testing Institute (NOCTI). Students who successfully complete the exam will receive the Cook 2 certification from NOCTI.

IV. Student Learning Outcomes

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

  • Demonstrate a working knowledge of bake shop terminology and procedure. Skills development will include production of quick breads, yeast breads, pies, pastries, cookies, cakes, frostings, custards, creams and dessert sauces.

V. Topical Outline (Course Content)

Chapter 29: Principles of the Bakeshop Chapter 30: Quick Breads Chapter 31: Yeast Breads Chapter 32:Pies, Pastries, and Cookies Chapter 33: Cakes and Frostings Chapter 34: Custards, Creams, Frozen Desserts and Dessert Sauces

VI. Delivery Methodologies

Required Assignments

A written assignment is required with each chapter Additional written assignments: Food Memory, Chef Biography, 10 Foods you could eat for the rest of your life. Assemble a Bench book of all recipes used in the classroom and Desert Cafe

Required Exams

Chapter Quizzes for each chapter. Comprehensive Mid-term and Final Exams Lab and Desert Café evaluations

Required Text

On Cooking" 5th ed.: by Sarah R. Labensky and Alan M. Hause, textbook and workbook.

Required Materials

3 ring notebook with dividers, pen and pencil, pocket notebook and pocket calculator, knives, instant read thermometer, chef’s coat, check pants, black shoes, and black cap.

Specific Course Activity Assignment or Assessment Requirements

A written assignment is required with each chapter Additional written assignments: Food Memory, Chef Biography, 10 Foods you could eat for the rest of your life. Assemble a Bench book of all recipes used in the classroom and Desert Cafe Chapter Quizzes for each chapter. Comprehensive Mid-term and Final Exams Lab and Desert Café evaluations