I. General Information
1. Course Title:
Introduction to Baking and Pastry Technqiues
2. Course Prefix & Number:
CULA 1125
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 0
Lab Hours: 4
4. Course Description:
This course provides an overview of the concepts of baking and pastry production, including proper tools and formulas. Skills developed will include breads, sweet doughs, choux paste, pies, mousses, tarts, and beginning cakes.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
CULA 1125 - Introduction to Baking and Pastry Technqiues
There are no prerequisites for this course.
9. Co-requisite Courses:
CULA 1125 - Introduction to Baking and Pastry Technqiues
There are no corequisites for this course.
III. Course Purpose
Program-Applicable Courses – This course is required for the following program(s):
Culinary Arts Certificate
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Assess alternative solutions to a problem |
Understand how the selection of different ingredients affects the end baked product. |
| Analyze and follow a sequence of operations |
Follow a recipe written using baker's percentages. |
| Utilize appropriate technology |
Select proper equipment for your baking project. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Identify proper baking equipment and tools;
- Understand baking formulas and percentages;
- Describe the eight main categories of baking ingredients;
- Prepare breads and sweet doughs;
- Prepare pies and tarts; and
- Prepare basic cakes.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
2. Laboratory/Studio Sessions
- 1Baking equipment and tools
- Stand mixers
- Mixing techniques
- Baking pans
- Proofing spaces
- Eight Main Ingredient Categories
- Strengtheners
- Shortening/Fat
- Sweeteners
- Leaveners
- Thickeners
- Flavorings
- Liquids
- Additives
- Baker’s Formulas and Percentages
- Basic baking formulas
- Baker’s percentages
- Breads and Doughs
- Types of doughs: lean, rich, and sponge
- Bread baking concepts
- Scaling ingredients
- Mixing and kneading
- Ingredients
- Fermentation
- Punching down
- Portioning
- Rounding
- Shaping
- Proofing
- Baking
- Cooling and storing
- Choux Pastry
- Basic formula
- Techniques
- Uses
- Pies and Tarts
- Definitions of pies and crusts
- Basic formulas
- Crusts
- Fillings
- Techniques
- Cakes
- Basic formulas
- Techniques
I. General Information
1. Course Title:
Introduction to Baking and Pastry Technqiues
2. Course Prefix & Number:
CULA 1125
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 0
Lab Hours: 4
4. Course Description:
This course provides an overview of the concepts of baking and pastry production, including proper tools and formulas. Skills developed will include breads, sweet doughs, choux paste, pies, mousses, tarts, and beginning cakes.
5. Placement Tests Required:
| Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
CULA 1125 - Introduction to Baking and Pastry Technqiues
There are no prerequisites for this course.
9. Co-requisite Courses:
CULA 1125 - Introduction to Baking and Pastry Technqiues
There are no corequisites for this course.
II. Transfer and Articulation
III. Course Purpose
1. Program-Applicable Courses – This course is required for the following program(s):
Culinary Arts Certificate
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Analyze and follow a sequence of operations |
Follow a recipe written using baker's percentages. |
| Utilize appropriate technology |
Select proper equipment for your baking project. |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Identify proper baking equipment and tools;
- Understand baking formulas and percentages;
- Describe the eight main categories of baking ingredients;
- Prepare breads and sweet doughs;
- Prepare pies and tarts; and
- Prepare basic cakes.
V. Topical Outline
Listed below are major areas of content typically covered in this course.
2. Laboratory/Studio Sessions
- 1Baking equipment and tools
- Stand mixers
- Mixing techniques
- Baking pans
- Proofing spaces
- Eight Main Ingredient Categories
- Strengtheners
- Shortening/Fat
- Sweeteners
- Leaveners
- Thickeners
- Flavorings
- Liquids
- Additives
- Baker’s Formulas and Percentages
- Basic baking formulas
- Baker’s percentages
- Breads and Doughs
- Types of doughs: lean, rich, and sponge
- Bread baking concepts
- Scaling ingredients
- Mixing and kneading
- Ingredients
- Fermentation
- Punching down
- Portioning
- Rounding
- Shaping
- Proofing
- Baking
- Cooling and storing
- Choux Pastry
- Basic formula
- Techniques
- Uses
- Pies and Tarts
- Definitions of pies and crusts
- Basic formulas
- Crusts
- Fillings
- Techniques
- Cakes
- Basic formulas
- Techniques