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.
Corequisite
CULA 150 or Current ServSafe Manager’s Certification
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
II. Course Specification
Course Type
Program Requirement
Credit Hours Narrative
6 Credits
Semester Contact Hours Lecture
48
Semester Contact Hours Lab
144
Corequisite Narrative
CULA 150 or Current ServSafe Manager’s Certification
Grading Method
Letter grade
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.
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.
V. Topical Outline (Course Content)
Chapter 1 History of the Bakeshop
Chapter 2 Food Safety and Sanitation
Chapter 3 Equipment, Safety and Sanitation
Chapter 4 Ingredients
Chapter 5 Basic Baking Principals
Chapter 23 Plating Basics
Chapter 12 Syrups, Creams, and Sauces
Chapter 14 Pastry Basics
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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