Jan 31, 2023
CLR 201 - Introduction to Baking
2 Lecture Hours 2 Lab Hours
Co-requisites: CLR 110 and CLR 117 or previously taken
In this course, the student is introduced to the techniques used in the production of various baked goods. In the kitchen lab, a variety of yeast, sourdough and quick breads, cookies, laminated dough and pâte à choux products are produced. Topics include product identification and scaling procedures, the proper use and care of equipment, sanitation and hygienic work habits. Program knife kit and uniform are required for this course.
Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Operate basic baking equipment and tools correctly and safely.
- Scale formulas accurately.
- Convert formulas into larger and smaller volumes.
- Explain baking principles.
- Produce quick breads using the muffin, biscuit and creaming methods.
- Bake a variety of cookies.
- Make a variety of pâte à choux products.
- Prepare various products from lean, sweet and rolled in doughs.
- Bakers balance scale
- Lean dough
- Rich dough
- Pastry cream
- Pâte à choux
- Quick breads
- Danish and puff pastry
Instructor-approved textbook and materials
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals:
Approved By: Dr. Quintin B. Bullock Date Approved: 03/12/2021
- Critical Thinking & Problem Solving
Course and Section Search
Add to Portfolio (opens a new window)