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

Semester Contact Hours Lecture

45

Semester Contact Hours Lab

135

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

45

Semester Contact Hours Lab

135

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:

• Assemble specialty cakes using a variety of specialized techniques to support stacked or sculpted cakes, and entremets.
• Describe nutritional concerns associated with baked goods and desserts, and describe how to reduce or eliminate allergens, fat, sugar, gluten, dairy products, and eggs in baking formulas.
• Prepare sugar syrups properly to make pulled, poured and blown sugar décor and confections.
• Demonstrate working knowledge of traditional and web-based marketing for a cottage industry.

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.