Department:    CAHM

 Course #:    161

 Credits:    3

 Variable:     No

 Course Description  

Introduction to the techniques of making cookies, quick breads, pie, cream fillings, cakes, frosting, and glazes.

 Prerequisite  

None

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 66

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. Identify, select, use and care for tools and equipment used in baking.
2. Identify and select ingredients used in baking.
3. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
4. Apply basic math skills to recipe conversions.
5. Produce a variety of pies and tarts including fruit, cream, and soft fillings.
6. Produce various types of cookies.
7. Prepare cakes and tortes. Demonstrate techniques used in mixing, panning, baking and basic decorating.
8. Prepare basic meringue.
9. Explain the use of frozen and pre-prepared doughs, mixes and fillings.

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. Cookies.
2. Cakes.
3. Pies.
4. Quick breads.