SRJC Course Outlines

5/25/2024 3:42:52 AMCUL 255 Course Outline as of Fall 2024

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 255Title:  PRODUCTION BAKING  
Full Title:  Production Baking
Last Reviewed:10/23/2023

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum4.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum4.00Lab Scheduled7.006 min.Lab Scheduled122.50
 Contact DHR0 Contact DHR0
 Contact Total9.00 Contact Total157.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total 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:
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In this course, students will rotate through the stations of a student-run bakery, learning to make yeast breads, laminated doughs, pies, tarts, galettes, and other baked goods in production-sized quantities for retail sale. Through hands-on experience, students will learn to precisely bake and problem-solve recipes and baked goods for sale in a retail bakery.

Prerequisites/Corequisites:
Course Completion of CUL 254


Recommended Preparation:
Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or equivalent

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
In this course, students will rotate through the stations of a student-run bakery, learning to make yeast breads, laminated doughs, pies, tarts, galettes, and other baked goods in production-sized quantities for retail sale. Through hands-on experience, students will learn to precisely bake and problem-solve recipes and baked goods for sale in a retail bakery.
(Grade Only)

Prerequisites:Course Completion of CUL 254
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly 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:
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1. Apply a working knowledge of sanitation and safety in a professional kitchen.
2. Explain the importance of local and seasonal products in a bakeshop.
3. Demonstrate basic skills, techniques, and guidelines used in production baking.
4. Demonstrate a working knowledge of defined stations in a bakeshop.
 

Objectives: Untitled document
At the conclusion of this course, the student should be able to:
1. Practice safe and hygienic food-handling procedures relating to production baking.
2. Modify recipes for seasonality and quantity production.
3. Describe the function of ingredients and their effects on baked goods.
4. Practice 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. Demonstrate standards of professionalism specific to the commercial kitchen environment.
12. Demonstrate teamwork and leadership in the kitchen.
13. Prepare and utilize a bakeshop prep list.

Topics and Scope
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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
 
All topics are covered in the lecture and lab portions of the course.

Assignments:
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Lecture-Related Assignments:
1. Weekly conversion of recipes to formulas
2. Complete daily and weekly inventory sheets
3. Create a bakeshop prep list (5-8)
4. Weekly retail product display
5. Exams (4-8)
 
Lab-Related Assignments:
1. Daily baking assignments
2. Daily product assessment

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%
Inventory sheets; prep lists
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%
Retail product display; daily baking assignment; 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; professionalism


Representative Textbooks and Materials:
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Instructor prepared materials

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