HOSP-226: Fundamentals of Baking

School
Business, Entrepreneurship, & Professional Development
Department
Hospitality Studies
Academic Level
Undergraduate
Course Subject
Hospitality
Course Number
226
Course Title
Fundamentals of Baking
Credit Hours
3.00
Instructor Contact Hours Per Semester
69.50 (for 15-week classes)
Student Contact Hours Per Semester
69.50 (for 15-week classes)
Grading Method
A-E
Pre-requisites
Satisfactory completion of or enrollment in ENG-081 or ENG-082 or higher, or a satisfactory score on the English placement exam.
Co-requisites
Completed or concurrent enrollment in HOSP-105, HOSP-220, and HOSP-224
Catalog Course Description

Covers the basic concepts, standards, and practices involved in professional quantity baking production. Examines the preparation and techniques used in bakery operations. Instructor rotates students through various production areas, which include but are not limited to: quick breads, cookies, yeast products, layered dough, pies, basic cakes, cheesecakes, simple pastries, and doughnuts. NOTE: Chef jacket, chef hat, and chef apron are required by the second full week of classes.

Goals, Topics, and Objectives

Core Course Topics
  1. The Kitchen Brigade System
  2. Safety and Sanitation
  3. Equipment Identification
  4. Measurements and Following a Standardized Recipe
  5. Quickbreads
  6. Yeast Dough Products
  7. Cookies and Bars
  8. Pie Dough and Fillings
  9. Cheesecakes
  10. Laminated Yeast Dough Products
  11. Doughnuts and Sweet Dough Products
  12. Basic Cakes and Fillings
  13. Custards, Puddings and Soft Fillings
  14. Paté Choux Products
Core Course Learning Objectives (Separated)
  1. Define baking terms.
  2. Identify equipment and utensils used in baking and discuss proper use and care.
  3. Demonstrate proper selection of equipment and utensils for specific application.
  4. Identify ingredients used in baking.
  5. Demonstrate proper scaling and measurement techniques.
  6. Apply basic math skills to recipe conversions.
  7. Describe properties and list functions of various ingredients.
  8. Define and describe the steps in the production of yeast-leavened breads.
  9. Prepare a variety of yeast-leavened breads.
  10. Evaluate the quality of yeast-leavened breads.
  11. Define and describe quick-breads and the mixing methods utilized to produce them.*
  12. Prepare and evaluate the quality of a variety of quick-breads.
  13. Define and describe the various types of pies and tarts and the mixing methods utilized to produce them.
  14. Prepare a variety of pies and tarts.
  15. Evaluate the quality of prepared pies and tarts.
  16. Define and describe the variety of cookie types and the mixing methods utilized to produce them.
  17. Produce a variety of types of cookies.
  18. Evaluate the quality of prepared cookies.
  19. Define and describe the variety of cake types and the mixing methods utilized to produce them.
  20. Prepare a variety of cakes.
  21. Evaluate the quality of prepared cakes.
  22. Demonstrate basic icing and decorating techniques.
  23. Evaluate the quality of iced and decorated cakes.
  24. Define and describe the variety of laminated doughs.
  25. Explain the process of lamination as it applies to doughs.
  26. Prepare a variety of laminated dough products.
  27. Evaluate the quality of prepared laminated dough products.
  28. Define and describe pate choux, it's uses, method of preparation, baking and finishing.
  29. Prepare a variety of pate choux products.
  30. Evaluate the quality of prepared pate choux products.
  31. Define and describe creams, custards, puddings and related sauces.
  32. Describe the various types of uses of and preparation methods of various creams, custards, puddings and related sauces.
  33. Prepare a variety of creams, custards, puddings and related sauces.
  34. Evaluate the quality of prepared creams, custards, puddings and related sauces.
  35. Define and describe the various types, uses, and methods of preparation of dessert sauces.
  36. Prepare a variety of dessert sauces.
  37. Evaluate the quality of prepared dessert sauces.
  38. Discuss the application of mixes and other value-added products.
  39. Define and describe a variety of fillings and toppings for pastries and baked goods.
  40. Discuss methods of preparation and finishing techniques for various fillings and toppings.
  41. Prepare a variety of fillings and toppings for pastries and baked goods.
  42. Demonstrate the presentations of baked goods and desserts.
  43. Evaluate the quality of presentations of baked goods and desserts.
  44. Discuss recipe modifications to create more nutritionally beneficial baked goods and desserts.
  45. Perform calculations using current technology (i.e. computers, calculators, POS).
  46. Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques.
  47. Identify the parts/components of a recipe.
  48. Describe and use a standardized recipe.
  49. Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc.
  50. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
  51. Identify and use herbs, spices, oils and vinegar, condiments, marinades and rubs.
  52. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.
  53. Review Material Safety Data Sheets (MSDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws.
  54. Demonstrate appropriate emergency policies for kitchen and dining room injuries.

Assessment and Requirements

Assessment of Academic Achievement

Total Possible Grade Points: 480

  • Class presentation - daily lab evaluation (15 sessions x 20 points): 300 points
  • Mid Term: 20 points
  • Culinary Arts Notebook/Folder: 20 points
  • Hospitality Banquets/Events: 40 points
  • Final Lab Practical Exam: 60 points
  • Final Written Exam: 40 points

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E
General Course Requirements and Recommendations

The following are required by the 2nd full week of classes:

  • Chef Jacket
  • Chef Hat
  • Chef Apron
Texts
  • Professional Cooking & Baking by Wayne Gisslen, (Current Edition), includes Wiley Plus computer program
  • The Visual Food Lover's Guide

Approval Dates

Effective Term
Winter 2017
ILT Approval Date
11/04/2016
AALC Approval Date
11/09/2016
Curriculum Committee Approval Date
12/05/2016