BAKE 240 Professional Baking and Pastry 4*

In this course students will be introduced to simple specialty decorations such as nougatine, marzipan, pastillage, and pulled and poured sugar. Students will explore baking and pastry marketing and product merchandising.

Credits

6 Credits

Prerequisite

BAKE 230 with "C" or better

BAKE 240Professional Baking and Pastry 4*

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

Prerequisite Narrative

BAKE 230 with "C" or better

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

In this course students will be introduced to simple specialty decorations such as nougatine, marzipan, pastillage, and pulled and poured sugar. Students will explore baking and pastry marketing and product merchandising.

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 produce custards, puddings and soufflés’ using appropriate method. Demonstrate decorative sugar techniques, pulled, poured and blown. Identify necessary changes to formulas and menu items based on dietary needs such as gluten intolerance, diabetes, and allergies.

V. Topical Outline (Course Content)

Chapter 20 Custards, Puddings and Soufflé’s Chapter 26 Sugar Techniques Chapter Baking for Special Needs Marketing

VI. Delivery Methodologies

Required Assignments

Chapter Study Guide Bench Book Daily Production Schedules

Required Exams

Chapter Tests Lab and Café Performance Evaluations Written Final "NOCTI" Third Party Assessment 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 "NOCTI" Third Party Assessment Practical Final 1. 2.