Department:    CAHM

 Course #:    160

 Credits:    1

 Variable:     No

 Course Description  

Introduction to bakeshop principles. Orientation to baking equipment, safety, sanitation, course requirements, books and tools.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 11

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

Learning Outcomes

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

1. Discuss the structure and functions of standardized recipes and baker’s formulas.
2. Accurately measure and portion ingredients using standard and metric measurements.
3. Define the factors that control the development of gluten in baked products.
4. Discuss the major ingredients of baked goods and their functions and characteristics.
5. Explain the changes that take place in a dough or batter as it bakes.
6. Demonstrate basic mise en place techniques.
7. Demonstrate how to properly operate and maintain the equipment in a professional bakery.
8. Demonstrate and explain proper sanitation and food handeling procedures in the bakery.

General Education Learning Values & Outcomes

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

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.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.
7.2 Demonstrate knowledge of aesthetic principles.

8. Mathematical Reasoning

Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.

Outcomes: Students will be able to . . .
8.2 Correctly apply logical reasoning and mathematical principles to solve problems.

Course Contents

1. Standardized recipes and baker’s formulas.
2. Standard and metric measurements.
3. Gluten in baked products.
4. Mise en place techniques.
5. Bakery safety.
6. Bakery sanitation.
7. Bakery Ingredients