Jun 23, 2024  
2022-2023 Catalog 
2022-2023 Catalog [ARCHIVED CATALOG]

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CLR 201 - Introduction to Baking

Credits: 3
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.
Learning Outcomes
Upon successful completion of the course, the student will:

  1. Practice the principles of kitchen safety and sanitation.
  2. Operate basic baking equipment and tools correctly and safely.
  3. Scale formulas accurately.
  4. Convert formulas into larger and smaller volumes.
  5. Explain baking principles.
  6. Produce quick breads using the muffin, biscuit and creaming methods.
  7. Bake a variety of cookies.
  8. Make a variety of pâte à choux products.
  9. Prepare various products from lean, sweet and rolled in doughs.
Listed Topics
  1. Measurements
  2. Bakers balance scale
  3. Lean dough
  4. Rich dough
  5. Pastry cream
  6. Pâte à choux
  7. Cookies
  8. Quick breads
  9. Danish and puff pastry
  10. 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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