BAKE 110 Professional Baking and Pastry 1

This course introduces baking and pastry fundamentals including history, organization, terminology, ingredients, and equipment. It emphasizes safety, sanitation and development of habits, traits, and grooming standards necessary for success in the baking and pastry arts industry, Students will begin using basic weights, measures and baking math, basic ingredient properties, and basic mixing and baking methods. Commercial tools, equipment and safety will be introduced along with principles of dessert plating and basic knife skills. Students will review career tracts and opportunities in the baking and pasty industry. Prerequisite: Current ServSafe Manager’s Certification or concurrently enrolled in CULA 150. This program requires a separate admissions process. Please see the College of Southern Idaho website for more information.

Credits

6.00 Credits

BAKE 110Professional Baking and Pastry 1

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

II. Course Specification

Credit Hours Narrative

6.00 Credits

III. Catalog Course Description

This course introduces baking and pastry fundamentals including history, organization, terminology, ingredients, and equipment. It emphasizes safety, sanitation and development of habits, traits, and grooming standards necessary for success in the baking and pastry arts industry, Students will begin using basic weights, measures and baking math, basic ingredient properties, and basic mixing and baking methods. Commercial tools, equipment and safety will be introduced along with principles of dessert plating and basic knife skills. Students will review career tracts and opportunities in the baking and pasty industry. Prerequisite: Current ServSafe Manager’s Certification or concurrently enrolled in CULA 150. This program requires a separate admissions process. Please see the College of Southern Idaho website for more information.

IV. Student Learning Outcomes

V. Topical Outline (Course Content)

VI. Delivery Methodologies