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. 

Credits

6 Credits

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

Department

Business

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

Repeatable

Y

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

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.