Jul 14, 2024  
2023-2024 Catalog 
    
2023-2024 Catalog [ARCHIVED CATALOG]

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CLR 130 - Fundamental Baking Skills


Credits: 3
2 Lecture Hours 2 Lab Hours

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

Description
Through the production of an assortment of breads and other baked goods, students learn the fundamental principles, concepts and techniques of the baking and pastry department. The class includes a combination of theory, lecture, demonstration, and hands-on production to provide an entry level of bake shop skills that are the basis for success in subsequent lab classes. Special focus is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking and pastry techniques. Students also learn proper knife techniques, safety and skills. Program knife kit and uniform are required for this course.
Learning Outcomes
Upon successful completion of the course students will be able to:

  1. Practice the principles of kitchen safety and sanitation.
  2. Operate baking equipment and tools properly.
  3. Scale formulas accurately.
  4. Explain baking principles.
  5. Describe the properties and functions of common baking ingredients.
  6. Produce a variety of artisan style breads from yeast and naturally leavened dough.
  7. Evaluate food prepared in class in terms of baking technique, flavor, aroma, appearance and texture.
Listed Topics
  1. Bakers balance scale
  2. Weights and measurements
  3. Formula scaling and conversion
  4. Functions of ingredients
  5. Yeasts
  6. Pre-ferments and sourdough
  7. Fermentation
  8. Lean and rich dough
  9. Mixing methods
Reference Materials
Faculty approved text book and handouts
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:
  • Critical Thinking & Problem Solving
Approved By: Dr. Quintin B. Bullock Date Approved: 5/12/2023
Last Reviewed: 5/12/2023


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