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
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
II. Course Specification
Course Type
Program Requirement
Credit Hours Narrative
6 Credits
Semester Contact Hours Lecture
45
Semester Contact Hours Lab
135
Semester Contact Hours Clinical
0
Prerequisite Narrative
BAKE 110 with "C" or better and a current ServSafe Manager’s Certification
Grading Method
Letter grade
III. Catalog Course Description
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.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Describe the principal types of yeast and raised products, their mixing and make-up methods and how to correct product defects.
- Explain the factors affecting dough development/fermentation and how to control them when preparing straight, sweet, and sponge doughs, preferments, sourdough, and yeasted laminated doughs.
- Prepare deep-fried pastries, quick breads, pancakes, waffles, crepes, and be able to identify faults and implement corrective measures.
- Make up a variety of products using sweet and laminated doughs using the appropriate fillings and toppings.
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 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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