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Catalog Course Search Details

 Course Title:   Baking Theory

 Title Abbreviation:   BAKING THEORY

 Department:    CAHM

 Course #:    164

 Credits:    4

 Variable:     No

 IUs:    4

 CIP:    n/a

 EPC:    n/a

 REV:    2013


 Course Description  

Theory and study of ingredients and techniques used in the professional bakery.

 Prerequisite  

None

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 44

Lab: 0

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
N/A

Learning Outcomes

After completing this course, the student will be able to:

  1. Define baking terms.
  2. Identify ingredients used in baking.
  3. Describe properties and list functions of various ingredients used in the bakery.
  4. Define and describe the steps in the production of yeast-leavened breads and laminated doughs.
  5. Define and describe quick-breads and the mixing methods utilized to produce them.
  6. Define and describe the various types of pies and tarts and mixing methods utilized to produce them.
  7. Define and describe the variey of cookie types and the mixing methods utilized to produce them.
  8. Define and describe the variety of cake types and the mixing methods utilized to produce them.
  9. Define and describe the variety of classic pastries and the mixing methods utilized to produce them.
  10. Define and describe creams, custards, puddings and related sauces.
  11. Discuss the application of mixes and other value added products.
  12. Define and describe a variety of fillings, toppings and icings for pastries and baked goods.
  13. Discuss nutritional concerns as they apply to baking.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

1. Information Literacy

Definition: Recognizing when information is needed and have the ability to locate, evaluate, and use effectively the needed information.

Outcomes: Students will be able to . . .
1.2 Access the needed information effectively, efficiently, ethically, and legally.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.1 Recognize, read, and comprehend academic and/or professional writing.
3.2 Recognize, produce and demonstrate appropriate interpersonal, group, and public speaking skills.
3.4 Produce academic and/or professional writing and integrate it into written and spoken projects.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.

Course Contents

  1. Baking Ingredients.
  2. Theory of yeast breads.
  3. Theory of chemically leavened baked goods.
  4. Theory of classic pastries.
  5. Theory of creams and custards.