Department:    CAHM

 Course #:    162

 Credits:    3

 Variable:     No

 Course Description  

Techniques of preparing yeast breads.

 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 producing yeast breads.
2. Identify and select ingredients used in yeast breads.
3. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
4. Apply basic math skills to recipe conversions.
5. Understand the functions of various ingredients used in yeast bread products.
6. Demonstrate the basic principles and fundamentals of baking yeast breads.
7. Prepare crusty, soft and specialty yeast doughs.
8. Prepare laminated yeast doughs

General Education Learning Values & Outcomes

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

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 . . .
2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.

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.

Course Contents

1. Yeast breads.
2. Laminated doughs.