CA 130 - Professional Baking

Credits: 6
The Professional Baking course is an introduction to contemporary professional baking and pastry arts. The course provides the theoretical and technical foundation for the modern baker, covering kitchen safety and sanitation, tools and equipment, and weights and measures. Students use basic ingredients and mixing methods to prepare 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.

LAB Credits: 6
LAB hours per week: 12
Course Attribute(s): Work-Based
OEE Permitted: Yes
Grading Basis: Graded
Instructor/Department Consent Required: No Consent
CIP Code: 12.0503
Default Section Size/Cap: 20
Quarter(s) offered:

Spring