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.
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
II. Course Specification
Course Type
Program Requirement
Credit Hours Narrative
6 Credits
Semester Contact Hours Lecture
45
Semester Contact Hours Lab
135
Prerequisite Narrative
BAKE 230 with "C" or better
Grading Method
Letter grade
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
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
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