12/21/2024 10:20:01 AM	CUL 255 Course Outline as of Spring 2012	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	9.00		8 min.	Lab Scheduled	157.50
		Contact DHR	0			Contact DHR	0
		Contact Total	11.00			Contact Total	192.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 262.50

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

Recommended Preparation:

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 an introduction to basic bakeshop management procedures. Students will organize and manage the bakeshop in the Culinary Cafe.

(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 254
Recommended:
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, students will be able to:

1.   Employ safe and hygienic food handling procedures relating to production baking.

2.   Modify recipes for quantity production.

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

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

5.   Employ correct mixing methods for foam, butter, angel food, chiffon, and meringue cakes and identify the proper consistency of each batter.

6.   Prepare a variety of cakes, fillings, frostings, and finishings.  

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

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

9.   Demonstrate proper use and care of bakeshop equipment.

10. Prepare and serve coffee and espresso beverages.

11. Evaluate a product list for a professional bakeshop.

12. Determine marketing and sales criteria.

13. Describe appropriate inventory and financial control systems used in a commercial restaurant or bakeshop.

14. Employ standards of professionalism specific to the commercial kitchen environment.

Topics and Scope

I. Quantity Baking

 A. Converting recipes

   1. Volume equivalencies

   2. Weight equivalencies

 B. Using Scales

   1. Balance

   2. Portion

   3. Digital

II. Yeast Breads

A. Types of commercial yeast

B. Types of sourdough starters

C. Stages for yeast dough production

   1. Breads

   2. Other yeast dough products

III. Cakes

 A. Mixing methods

 B. Categories

  C. Cake Assembly

      1. Frostings, fillings and finishings

     2. Decorating and Inscribing

 D. Portioning and presentation

 E.  Storing

IV.  Plated Desserts

 A.  Menu design

 B.  Plate presentation

V.  Breakfast Pastries

 A.  Quickbreads

 B.  Yeasted products

VI.  Coffee

 A. Categories

 B.  Production techniques

 C.  Equipment use and care

VII.  Seasonal Specialty Baking

VIII. Product Evaluation

 A.  Determining doneness

 B.  Evaluating quality and saleability

IX.  Attributes of the Professional Baker   

 A.  Teamwork and leadership

B.  Efficient time management and accuracy

X  Record Keeping, Financial Control Systems, and Bakeshop Management      

  A. Product determination

 B. Pricing products

 C. Marketing and sales

 D. Inventory control

 E. Labor and scheduling

 F.  Equipment purchasing

Assignments:

1.   Readings 5 - 10 pages per week

2.   Convert a recipe to a formula

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

4.   Complete daily and weekly inventory sheets

5.   Complete a profit and loss statement

6.   Create a labor schedule and hiring plan

7.   Research equipment costs

8.   Create and design a restaurant menu

9.   Create a product list based on marketing target

10. Daily baking assignments

11. Exams (4 - 8)

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; costing exercises; menu design
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 30 - 40%
Daily baking assignments; daily product assessment
Exams: All forms of formal testing, other than skill performance exams.		Exams 10 - 20%
Exams: 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 20 - 30%
Attendance, participation, and professionalism

Representative Textbooks and Materials:

Instructor prepared materials

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