BAKE 120 Professional Baking and Pastry II*

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

6.00 Credits

BAKE 120Professional Baking and Pastry II*

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 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.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

V. Topical Outline (Course Content)

VI. Delivery Methodologies