| 12/26/2024 5:21:37 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 254.6 | Title:
BREAD BAKING |
|
| Full Title:
Bread Baking |
| Last Reviewed:9/12/2011 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | .50 | 17.5 max. | Lecture Scheduled | 8.75 |
| Minimum | 1.00 | Lab Scheduled | 1.50 | 2 min. | Lab Scheduled | 26.25 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 2.00 | | Contact Total | 35.00 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 17.50 | Total Student Learning Hours: 52.50 | |
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:
CULT 254.6
Catalog Description:
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Building on introductory baking skills, students prepare yeast breads with emphasis on skill development and refinement of technique. Emphasis on working with yeast, expanding knowledge of ingredients, mixing, shaping, and baking a variety of breads ranging from classic French and Italian loaves to topped and untopped flatbreads from around the world.
Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion of CUL 254.2 ( or CULT 254.2)
Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Schedule of Classes Information
Description:
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Building on introductory baking skills, students prepare yeast breads with emphasis on skill development and refinement of technique. Emphasis on working with yeast, expanding knowledge of ingredients, mixing, shaping, and baking a variety of breads ranging from classic French and Italian loaves to topped and untopped flatbreads from around the world.
(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 of 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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| C-ID: |
Certificate/Major Applicable:
Certificate Applicable Course
COURSE CONTENT
Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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The student will:
1. Identify sanitation and safety issues relating to yeast breads.
2. Explain function of ingredients and effects on final product.
3. Describe and demonstrate correct mixing methods for appropriate types
of breads.
4. Use scales and measure properly.
5. Figure volume and weight equivalencies.
6. Measure, activate, and proof commercial yeast.
7. Successfully make and work with starters that attract "wild" airborne
yeast.
8. Compare and contrast the process of mixing straight doughs vs. sponges.
9. Explain the process and rationale for retarding and freezing bread
dough.
10. Demonstrate a variety of techniques for kneading various types of
bread.
11. Explain fermentation--how it works and why it is important to bread's
flavor and texture.
12. Evaluate a variety of flours and determine how to use them in bread
baking.
13. Skillfully shape, roll, braid, and slash loaves and flatbreads.
14. Apply proper baking procedures to develop crust.
15. Prepare a variety of yeast breads.
16. Evaluate and analyze finished products.
17. Cost out products baked in class.
Topics and Scope
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1. History of bread.
2. Sanitation and safety.
3. Measuring/equivalencies.
4. Types of yeast
Compressed yeast
Active dry yeast
Instant yeast
Sourdough starter
5. Production stages for yeast breads
Scaling the ingredients
Mixing and kneading the dough
Straight dough method
Sponge method
Fermenting the dough
Punching down the dough
Rounding the portions
Shaping the portions
Proofing the products
Baking the products
Washes
Slashing
Steam injection
Determining doneness
Cooling and storing the finished product
6. Evaluating quality and flavor
7. Calculating cost and pricing
Assignments:
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1. Application of measures, including conversion, equivalencies, and
abbreviations
2. Identification of yeasts and flours
3. Daily baking assignments
4. Complete costing sheets
5. Evaluate quality of baked products
6. Field trip to production bakery; field notes
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
5 - 10% |
| Field work, Lab reports, Quizzes, Exams, Recipe conversions. | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
40 - 70% |
| Class performances, Field work, Performance exams | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
15 - 25% |
| 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 - 25% |
| Attendance/Participation/Professionalism | |
Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.
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