SRJC Course Outlines

5/19/2022 4:22:36 AMCUL 255.1 Course Outline as of Fall 2022

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 255.1Title:  SPECIALTY PROD BAKING  
Full Title:  Specialty Production Baking
Last Reviewed:1/24/2022

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum4.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum4.00Lab Scheduled7.008 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:
Untitled document
This course provides students further hands-on experience in production baking. Building on introductory baking skills, students rotate through stations of a student-run bakery, developing skills in breakfast pastries, cookies, candies, confections, cakes, yeast breads, and other baked goods for retail sale.

Prerequisites/Corequisites:
Course Completion of CUL 254


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course provides students further hands-on experience in production baking. Building on introductory baking skills, students rotate through stations of a student-run bakery, developing skills in breakfast pastries, cookies, candies, confections, cakes, yeast breads, and other baked goods for retail sale.
(Grade Only)

Prerequisites:Course Completion of 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

Student Learning Outcomes:
Upon completion of the course, students will be able to:
Untitled document
1.  Explain the importance of local and seasonal products in a bakeshop.
2.  Apply a working knowledge of sanitation and safety in a professional kitchen.
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
In order to achieve these learning outcomes, during the course students will:
1.   Practice 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.   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 breakfast pastries.
7.   Prepare a variety of cakes.
8.   Prepare a variety of cookies, candies, and confections.
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
Untitled document
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 Cafe service and sale
                    2. Seasonal specialty breads
III.   Breakfast Pastries
             A. Muffins, scones, tea breads
             B. Pastries for Cafe and retail sale
IV.   Cakes
             A. Mixing methods
             B. Categories
             C. Cake assembly
                    1. Frostings, fillings and finishes
                    2. Decorating and inscribing
             D. Portioning and presentation for retail sale
V.    Cookies, candies, confections
             A. Categories
             B. Production techniques
             C. Cooked sugar candies
             D. Chocolate tempering
             E. Portioning and presentation for retail sale
VI.   Seasonal Specialty Baking
VII.  Product Evaluation
             A. Determining doneness
             B. Evaluating quality and sale-ability
VIII. Attributes of the Professional Baker   
              A. Teamwork and leadership
             B. Efficient time management and accuracy
             C. Following written and verbal directions
IX.   Sanitation and Safety Practices in the Professional Kitchen
 
Concepts presented in lecture are applied and practiced in lab.

Assignments:
Untitled document
Assignments will include:
 
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 Assigments:
1. Daily baking assignments
2. Daily packaging assignments
3. 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
0 - 10%
Prep lists; inventory sheets
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; retail product display
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
30 - 40%
Daily baking and packaging 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:
Untitled document
Instructor prepared materials

Print PDF