BAKE 230 Professional Baking and Pastry 3*
This course is a continuation of BAKE 120. Students will be introduced
to nutritional and allergen-aware options in the bakery. Specialty
pastries, dessert buffet design, frozen desserts, chocolate tempering, and
chocolate decorations. Basic bakery inventory, purchasing, receiving
and storage of bakery products will be practiced. Topics will include
cake mixing, scaling, panning, baking and altitude adjustments, cake
assembly, decorating techniques, specialty cakes, gateaux, and tortes.
Prerequisite
BAKE 120 with "C" or better
BAKE 230Professional Baking and Pastry 3*
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
Semester Contact Hours Clinical
0
Prerequisite Narrative
BAKE 120 with "C" or better
Grading Method
Letter grade
III. Catalog Course Description
This course is a continuation of BAKE 120. Students will be introduced
to nutritional and allergen-aware options in the bakery. Specialty
pastries, dessert buffet design, frozen desserts, chocolate tempering, and
chocolate decorations. Basic bakery inventory, purchasing, receiving
and storage of bakery products will be practiced. Topics will include
cake mixing, scaling, panning, baking and altitude adjustments, cake
assembly, decorating techniques, specialty cakes, gateaux, and tortes.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Perform basic cake mixing methods and explain ingredient functions and concepts behind formula balance to correct cake failures or defects.
- Produce high-fat or shortened cakes, including high-ratio cakes and cakes mixed by creaming.
- Produce foam-type cakes, including sponge, angel food, and chiffon cakes. Prepare Icings.
- Assemble and ice simple layer cakes, sheet cakes, and cupcakes.
- Use a pastry bag to make simple icing decorations.
- Assemble a variety of European-style cakes, Swiss rolls, small cakes, and petit fours.
- Make and handle marzipan, pastillage, gum paste, fondant and nougatine and mold decorative items from them.
- Prepare starch-thickened, boiled, baked, and steamed puddings and custards.
- Prepare ice cream and sorbet desserts, using commercial or handcrafted churned or still frozen, ice creams and sorbets.
- Prepare fruit, baked, poached, and for fillings, and explain the best fruit for each purpose.
- Fill, assemble, and bake single-crust pies, double-crust pies, and lattice-topped pies.
- Prepare a variety of special pastries based on puff pastry, choux pastry, and meringue-type sponges.
- Prepare eight basic types of cookies: dropped, bagged, rolled, molded, icebox, bar, sheet, and stencil.
- Temper chocolate couverture for dipping, molding, and chocolate decorations.
V. Topical Outline (Course Content)
Chapter 16. Cakes
Chapter 17 Cake Assembling & Decorating
Chapter 25 Marzipan, Pastillage, Nougatine
Chapter 18 Specialty Cakes
Chapter 22 Fruit Desserts
Chapter 13 Pies
Chapter 21 Frozen Desserts
Chapter 15 Tarts & Specialty Pastries
Chapter 19 Cookies
Chapter 24 Chocolate
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 "NOCTI" Third Party Assessment
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 "NOCTI" Third Party Assessment
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