12/26/2024 5:18:54 AM	CUL 255 Course Outline as of Fall 2008	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 255	Title:  PRODUCTION BAKING
Full Title:  Production Baking
Last Reviewed:10/23/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	5.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	5.00	Lab Scheduled	10.00		8 min.	Lab Scheduled	175.00
		Contact DHR	0			Contact DHR	0
		Contact Total	12.00			Contact Total	210.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 280.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

Building on introductory baking skills, students prepare a variety of yeast breads, cakes and other baked goods for retail sale. Includes an introduction to basic bakeshop management procedures. Students will organize and manage the bakeshop in the Culinary Cafe.  

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion or Current Enrollment in CUL 254.2 ( or CULT 254.2)

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

Building on introductory baking skills, students prepare a variety of yeast breads, cakes and other baked goods for retail sale. Includes organization and management of Culinary Cafe bakeshop.

(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion or Current Enrollment in CUL 254.2 ( or CULT 254.2)
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

Upon completion of this course, the student will be able to:

1. Employ safe and hygienic food handling procedures relating to

production baking.

2. Modify recipes for quantity production.

3. Measure, activate, and proof commercial yeast.

4. Successfully make and work with starters that attract "wild" airborne

yeast.

5. Prepare a variety of commercially and wild yeasted breads.

6. Describe the function of ingredients and their effects on cake batters.

7. Employ correct mixing methods for foam, butter, angel food, chiffon,

and meringue cakes and identify the proper consistency of each batter.

8. Prepare a variety of cakes and icings from recipes.

9. Employ proper panning, baking, cooling and storage techniques.

10. Assemble sheet cakes, rolled cakes, single layer and two layer cakes.

11. Frost, fill, pipe and write inscriptions on cakes.

12. Prepare parchment cornets for inscribing cakes.

13. Identify and use a variety of decorating tips.

14. Properly store and transport cakes.

15. Portion sheet cakes and layer cakes.

16. Evaluate quality and present a variety of baked products for retail

sale.

17. Calculate actual cost of products and mark-up for profitable retail

sale.

18. Properly maintain bakery and bakeshop equipment.

19. Prepare and serve coffee and espresso beverages.

20. Evaluate a product list for a professional bakeshop.

21. Determine marketing and sales criteria.

22. Set up record keeping and financial control systems.

23. Inventory and manage a storeroom.

24. Generate product orders and requisitions.

25. Demonstrate professionalism in the workplace.  

Topics and Scope

I. Volume Baking

 A. Converting recipes

   1. Volume equivalencies

   2. Weight equivalencies

 B. Using scales

   1. Balance

   2. Platform

   3. Digital

II. Yeast Breads

 A. Types of commercial yeast

   1. Compressed yeast

   2. Active yeast

   3. Instant yeast

 B. Types of sourdough starters

   1. Firm

   2. Liquid

 C. Production stages for yeast breads

   1. Scaling the ingredients

   2. Mixing and kneading the dough

   3. Straight dough method

   4. Sponge method

   5. Fermenting the dough

   6. Retarding the dough

   7. Scaling the portions

   8. Shaping

   9. Proofing the products

   10. Baking the products

     a. glazes

     b. slashing

     c. steam

     d. determining doneness

 D. Cooling and storing the finished product

 E. Evaluating quality and flavor

 F. Calculating cost and pricing the product

III. Cakes

  A. Ingredients

    1. Function

    2. Effects on final product

  B. Mixing methods

    1. Creamed

    2. Foam

       a. Genoise

       b. Biscuit

       c. Angel food and chiffon cakes

       d. Meringues

  C. Preparation

    1. Panning

    2. Baking

    3. Cooling

  D. Types of Frostings, Fillings and Coverings

      1. Buttercreams

      2. Foam frostings

      3. Icings

      4. Poured fondant

      5. Ganache

      6. Jams

      7. Marzipan and rolled fondant

      8. Glaze

      9. Royal icing

   E. Fillings

   F. Decorating and Inscribing

    1. Using a pastry bag

    2. Creating a cornet

    3. Using tips

    4. Inscribing and borders

  G. Assembling Cakes

    1. Imbibing and filling

    2. Crumb coatings and frosting

  H. Storing and Transporting Cakes

  I. Portioning

    1. Sheet cakes

    2. Single and two-layer cakes

  J. Rolled cakes

IV. Cost

  A. Calculating cost

  B. Pricing

V. Product Evaluation

VI. The Professional Bakeshop

 A. Practical professional baking

   1. Speed and precision

   2. Plating and presentation techniques

   3. Portion control

 B. Barista

   1. Coffee

     a. brewing

     b. serving

   2. Espresso

     a. grinding

     b. pulling slots

     c. texturing milk

   3. Equipment maintenance

 C. Professional skills required in a production bakery

   1. Attitudes and work ethic

   2. Team formation

   3. Leadership

   4. Scheduling

     a. work assignments

     b. special orders

     c. events

 D. Maintenance

   1. Refrigerated and dry case

   2. Scullery and bakeshop

VII. Ordering and Purchasing

 A. Dry goods

 B. Paper products

 C. Perishables

VIII. Marketing and Sales

 A. Product determination

 B. Pricing products

 C. Profitability

IX. Record Keeping and Financial Control Systems

 A. POS (Point of Sale) system

 B. Profit and loss statements

 C. Inventory control

 D. Theft and security

X. Storing and Issuing

 A. Storage standards and problems

 B. Storeroom and inventory management

 C. Orders and requisitions  

Assignments:

Assignments may include:

1. Readings 10 - 15 pages per week.

Problem Solving:

2. Convert a recipe to a formula.

3. Calculate cost of baked goods based on ingredients and labor.

4. Fill out daily and weekly inventory sheets.

5. Create a daily and weekly team production prep list.

6. Create a weekly special order schedule.

7. Fill out a profit and loss statement.

Skill:

8. Daily baking assignments.

9. Daily assessment of team baking projects for salability.

Exams:

10. Final objective exam; final performance (skills demonstration) exam.

11. Adhere to standards of professionalism:

a. teamwork

     b. well-organized production

     c. good interpersonal skills

     d. positive, respectful attitude

     e. good work habits, including punctuality and professional

        appearance  

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 30 - 40%
Recipe conversions; cost calcs; profit/loss; etc.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 30 - 40%
Performance exams, Daily baking assignments; Daily assessment.
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 30%
Multiple choice, True/false, Matching items, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 20%
Attendance/participation/professionalism.

Representative Textbooks and Materials:

Instructor prepared materials.

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