BAKE 230 Professional Baking and Pastry 3*
This course is a continuation of
BAKE 120. Students will be introduced
to nutritional and allergen-aware options in the bakery. Specialty
pastries, dessert buffet design, frozen desserts, chocolate tempering, and
chocolate decorations. Basic bakery inventory, purchasing, receiving
and storage of bakery products will be practiced. Topics will include
cake mixing, scaling, panning, baking and altitude adjustments, cake
assembly, decorating techniques, specialty cakes, gateaux, and tortes.
Prerequisite
BAKE 120 with "C" or better.
BAKE 230Professional Baking and Pastry 3*
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 120 with "C" or better.
Grading Method
Letter grade
III. Catalog Course Description
This course is a continuation of BAKE 120. Students will be introduced
to nutritional and allergen-aware options in the bakery. Specialty
pastries, dessert buffet design, frozen desserts, chocolate tempering, and
chocolate decorations. Basic bakery inventory, purchasing, receiving
and storage of bakery products will be practiced. Topics will include
cake mixing, scaling, panning, baking and altitude adjustments, cake
assembly, decorating techniques, specialty cakes, gateaux, and tortes.
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.
- Demonstrate ability to scale, mix, assemble, and decorate, egg foam, sponge, and high ratio cakes.
- Demonstrate ability to create decorative elements using marzipan, pastillage, gum paste and fondant.
- Identify proper cleaning, processing, and cooking methods for fruits commonly used in the bakeshop.
- Define the differences and make up methods for pies, tarts and specialty pastries.
- Demonstrate ability to temper and use chocolate as a decorative element, or confection.
- Demonstrate ability to create still and churn frozen dessert products.
V. Topical Outline (Course Content)
Chapter 16. Cakes
Chapter 17 Cake Assembling & Decorating
Chapter 25 Marzipan, Pastillage, Nougatine
Chapter 18 Specialty Cakes
Chapter 22 Fruit Desserts
Chapter 13 Pies
Chapter 21 Frozen Desserts
Chapter 15 Tarts & Specialty Pastries
Chapter 19 Cookies
Chapter 24 Chocolate
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 "NOCTI" Third Party Assessment
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 "NOCTI" Third Party Assessment
1.
2.