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.
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
II. Course Specification
Course Type
Program Requirement
Credit Hours Narrative
6 Credits
Semester Contact Hours Lecture
45
Semester Contact Hours Lab
135
Corequisite Narrative
CULA 150 or Current ServSafe Manager’s Certification
Grading Method
Letter grade
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:
- Describe the various baking and pastry careers that have evolved through the history of professional baking.
- Calculate ingredient weights based on baker’s percentages to convert formulas and cost them out correctly.
- Describe the steps to prevent foodborne illness in the areas of personal hygiene and food-handling techniques.
- Identify equipment, small wares, and tools used in baking and pastry making and indicate their uses.
- Describe the characteristics and functions of the ingredients used in the bakeshop and explain the factors that control the development of gluten in baked goods.
- Explain changes that take place in a dough or batter as it bakes, and how to prevent or retard the staling of baked items.
- Prepare an assortment of classic pastry and laminated doughs.
- Prepare and bake meringue and meringue type sponges and assemble simple desserts using them.
- Describe the concepts behind planning attractive presentations of desserts with appropriate sauces and garnishes and judge the quality of the plated dessert.
- Prepare classic dessert sauces, fillings, and glazes.
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
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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