CLR 201 - Introduction to Baking

Credits: 3
2 Lecture Hours 2 Lab Hours

Co-requisites: CLR 110 and CLR 117 or previously taken

Description
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.

Learning Outcomes
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.

Listed Topics

Measurements
Bakers balance scale
Lean dough
Rich dough
Pastry cream
Pâte à choux
Cookies
Quick breads
Danish and puff pastry
Pie

Reference Materials
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:

Communication
Critical Thinking & Problem Solving

Approved By: Dr. Quintin B. Bullock Date Approved: 03/12/2021

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CLR 201 - Introduction to Baking