This course covers keys components of bakeshop production and will provide an understanding of terminology, methods, and functions of multiple baking ingredients. A wide range of topics will be covered in this course including the use of yeast products, the development of yeast breads and quick breads, cake production and icings, cookies, various pies and pastries, and the production of creams, custards, puddings and desserts.
Student Learning Outcomes
- Identify and utilize standard baking terminology and ingredients in a variety of productions.
- Demonstrate the proper use of scales and other weights and measurements.
- Demonstrate various mixing methods within the bakeshop such as straight dough method, angel food method, sponge method, and creaming method.
- Prepare a variety of cakes, cookies, pies, pastries, and dough products utilizing skills and production techniques demonstrated in class.
- Learn and utilize baker's percentages to convert bakeshop recipes for production.
- Participate in a variety of experiences that develop professional skills, attitudes, and behaviors.
- Demonstrate proper safety and sanitization methods for all bakeshop work
Please see eServices for section availability and current pre-req/test score requirements for this course.