Syllabus Information |
Fall 2018
Apr 29,2024 |
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 | Use this page to maintain syllabus information, learning objectives, required materials, and technical requirements for the course. |
| CA 163A - Beginning Baking and Pastry |
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Associated Term:
Fall 2018
Learning Objectives: Upon successful completion of this course, the student should be able to: 1. Identify, explain and perform proper sanitation and safety principles as they pertain to a production bakeshop setting. 2. Identify, describe and properly use a variety of bakery equipment, hand tools and bakingware. 3. Identify, describe and demonstrate the proper use of ingredients used in various baking processes and products. 4. Explain and perform proper usage of various bakery formulas and terminology. 5. Describe proper handling of ingredients, their functions and applications to bakeshop production. 6. Demonstrate proper application and usage of weights and measurements as applied to a variety of dry and non-dry ingredients. 7. Explain, describe and demonstrate proper production methods relating to a variety of baked goods, including: breads, artisan breads, quick breads, yeasted breakfast goods, laminated doughs, and pies. 8. Identify and describe the characteristics, functions and interactions of major baking ingredients. 9. Explain and demonstrate the proper mixing techniques and sequence of adding ingredients to mixing formulas Required Materials: Technical Requirements: |
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