1/15/2025 3:43:00 AM	CUL 255 Course Outline as of Fall 2020	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	4.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	4.00	Lab Scheduled	7.00		8 min.	Lab Scheduled	122.50
		Contact DHR	0			Contact DHR	0
		Contact Total	9.00			Contact Total	157.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 227.50

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 rotate through stations of a student-run bakery, developing skills in yeast breads, and other baked goods for retail sale.

Prerequisites/Corequisites:
Course Completion of CUL 254

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or equivalent

Limits on Enrollment:

Schedule of Classes Information
Description:

Building on introductory baking skills, students rotate through stations of a student-run bakery, developing skills in yeast breads, and other baked goods for retail sale.

(Grade Only)
Prerequisites:Course Completion of CUL 254
Recommended:Eligibility for ENGL 100 or ESL 100 or equivalent
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

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Apply a working knowledge of sanitation and safety in a professional kitchen.

2. Explain the importance of local and seasonal products in menu design and planning.

3. Demonstrate basic skills, techniques, and guidelines used in production baking.

4. Demonstrate a working knowledge of defined stations in a bakeshop.

 

Objectives:

Students will be able to:

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

2.   Modify recipes for quantity production.

3.   Describe the function of ingredients and their effects on baked goods.

4.   Employ correct mixing methods for a variety of baked goods.

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

6.   Prepare a variety of laminated doughs.

7.   Prepare a variety of tarts, pies and galettes.

8.   Prepare and serve coffee and espresso beverages.

9.   Evaluate quality of a variety of baked products for retail sale

10. Demonstrate proper use and care of bakeshop equipment.

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

12. Demonstrate teamwork and leadership in the kitchen.

13. Prepare and employ a bakeshop prep list.

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 for retail sale

         2. Seasonal specialty breads

III. Laminated Pastries

    A. Croissant

    B. Danish pastry

    C. Puff pastry

IV. Tarts, Pies and Galettes

    A. Types of crusts and doughs

    B. Types of fillings

    C. Retail sale of tarts, pies, and galettes

V. Coffee

    A. Categories

    B. Production techniques

    C. Equipment use and care   

VI. Product Evaluation

    A. Determining doneness

    B. Evaluating quality and saleability

VII. Attributes of the Professional Baker   

     A. Teamwork and leadership

    B. Efficient time management and accuracy

    C. Following written and verbal directions

VIII. Sanitation and Safety Practices in the Professional Kitchen

 

Concepts presented in lecture are applied and practiced in lab.

Assignments:

Lecture-Related Assignments:

1. Convert a recipe to a formula

2. Complete daily and weekly inventory sheets

3. Create a bakeshop prep list(s)

4. Exams (4 - 8)

 

Lab-Related Assignments:

1. Daily baking assignments

2. Daily product assessment

3. Professionalism

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 5 - 10%
Prep list(s), inventory sheets
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 30 - 40%
Recipe conversions
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
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 20%
Attendance, participation, and professionalism

Representative Textbooks and Materials:

Instructor prepared materials

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