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

Credits

Semester Contact Hours Lecture

Semester Contact Hours Lab

144

Semester Contact Hours Clinical

General Education Competency

[GE Core type]

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

Department

Business

II. Course Specification

Course Type

Program Requirement

General Education Competency

[GE Core type]

Credit Hours Narrative

Semester Contact Hours Lecture

Semester Contact Hours Lab

144

Semester Contact Hours Clinical

Grading Method

Letter grade

Repeatable

III. Catalog Course Description

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 Gisslen Study 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 1. 2.