4/24/2024 10:45:47 AM	CUL 254 Course Outline as of Fall 2022	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 254	Title:  INTRO TO BAKING & PASTRY
Full Title:  Introduction to Baking and Pastry
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	6.00		8 min.	Lab Scheduled	105.00
		Contact DHR	0			Contact DHR	0
		Contact Total	8.00			Contact Total	140.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 210.00

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:

This course introduces students to the fundamental skills, concepts, and techniques of baking and pastry for the commercial kitchen. Students will learn proper measuring, recipe methods and techniques, basic formulas, and conversion principles.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 250 (or DIET 50) and CUL 250.1 and CUL 251A (or CUL 252.3)

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description:

This course introduces students to the fundamental skills, concepts, and techniques of baking and pastry for the commercial kitchen. Students will learn proper measuring, recipe methods and techniques, basic formulas, and conversion principles.

(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 250 (or DIET 50) and CUL 250.1 and CUL 251A (or CUL 252.3)
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

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

1.  Explain the importance of local and seasonal products in professional baking.

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

3.  Define and use the basic terminology of the professional culinary arts.

4.  Demonstrate basic skills, techniques, and guidelines used in professional baking and pastry.

 

Objectives:

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

1. Describe the function of each of the primary ingredient groups used in baking.

2. List and explain the function and proper use of the basic tools and pieces of equipment used in a bakeshop.

3. Demonstrate proper measurement techniques using balance and platform scales and liquid and dry measures.

4. Correctly read and execute recipes and formulas to create specified bakery products.

5. Convert recipes to desired yield.

6. Explain mise en place, mixing, shaping, baking, finishing and holding procedures for a variety of bread products, cakes, laminated doughs, choux pastry, pies, tarts, and quickbreads.

7. Describe decorating techniques and use a variety of special tools for this purpose.

8. Evaluate the professional appearance and taste of a variety of baked products.

9. Demonstrate standards of professionalism and terminology specific to the professional bakery environment.

10. Apply principles and proper procedures for sanitation and safe hygienic food handling.

11. Identify characteristics of high quality ingredients and finished products.

Topics and Scope

I.      Primary Ingredient Groups and Their Functions

            A. Leavenings

            B. Fats

            C. Flours

            D. Dairy

            E. Produce

            F. Flavorings

            G. Sugars

II.     Basic Tools and Pieces of Equipment

            A. Hand tools

            B. Commercial restaurant and bakery equipment

III.    Scales and Measures

            A. Scales

                     1. balance

                     2. platform

            B. Volume measures

                     1. liquid

                     2. dry

IV.   Recipes and Formulas

            A. Comprehension

            B. Yield conversion

V.    Bread

            A. Doughs

                     1. commercial yeast doughs

                     2. wild yeast doughs

            B. Mixing methods

                     1. straight mix method

                     2. sponge mix method

            C. Shaping

            D. Proofing

            E. Baking

VI.   Laminated Doughs

            A. Procedures for incorporating fat

            B. Preparing laminated doughs and pastries

                     1. croissant

                     2. Danish

                     3. puff pastry

VII.  Pate a Choux Pastries

VIII. Pies and Tarts

            A. Crusts

                     1. flaky

                     2. cookie

            B. Mixing, rolling, and shaping

            C. Fillings

IX.   Quick Breads

            A. Muffins

            B. Scones

            C. Biscuits

X.    Basic Cakes

            A. Cake bases

                     1. foam

                     2. butter

                     3. chocolate

                     4. meringue

                     5. chiffon

            B. Mixing methods

            C. Fillings, frostings, and coverings

            D. Decorating

                     1. tools

                     2. techniques

XI.   Sensory Evaluation

            A. Determining doneness

            B. Evaluating quality and sale-ability

XII.  Sanitation and Safety Practices in the Professional Kitchen

 

Concepts presented in lecture are applied and practiced in lab.

Assignments:

Assignments will include:

 

Lecture-Related Assignments:

1. Weekly reading (5-10 pages).

2. Two or more recipe interpretation and conversion assignments.

3. Exams (5-8) (written portion included).

 

Lab-Related Assignments:

1. Daily baking assignments.

2. Daily baking self-assessment and critique.

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 10 - 20%
Receipe interpretation and conversions, self-assessment and critique
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 40 - 50%
Practical laboratory work, practical baking assessments
Exams: All forms of formal testing, other than skill performance exams.		Exams 30 - 40%
Exams
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 20%
Attendance, participation, and professionalism

Representative Textbooks and Materials:

Instructor prepared materials

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