CA 130 - Professional Baking

Credits: 6
LAB hours per week: 12
The Professional Baking course is an introduction to modern day professional baking and pastry arts. The course provides the theoretical and technical foundation for the modern baker, covers kitchen safety and sanitation, tools and equipment, and weights and measures. Students will use basic ingredients and mixing methods while preparing simple yeast breads, quick breads, cookies, Danish, croissants and puff pastry.
Course Outcomes:

Differentiate among the purposes of ingredients used in the baking and pastry process.
Select and research ingredients used in bakery and pastry products.
Define terms used in baking and pastry production.
Calculate and measure ingredients correctly.
Produce an array of bakery and pastry items.
Evaluate bakery and pastry products applying quality standards.
Practice mise-en-place in quantity food production.
Apply ServSafe, operation, cleaning, and
maintenance methods to ensure safety and safe
equipment use in a commercial kitchen.
Demonstrate teamwork, time management, and decision-making skills required in a production environment.

Course Topics:

Use of the baker’s equipment.
Ingredient measurement and scaling.
Quick bread, biscuits, and muffins.
Cookies, pies, and tarts.
Puff pastry production.
Basic cake production.
Yeast dough and basic breads.
Production and large-scale baking techniques.
Safety and sanitation techniques applied in the commercial kitchen.
Teamwork and time management in a production environment.