CLR 135 - Quick Breads and Cookies
Credits: 3
2 Lecture Hours 2 Lab Hours
Prerequisites: CLR 130
Description
In this course students learn the techniques and procedures involved in the preparation, production and mixing of chemically leavened sweet and savory quick breads. Breakfast products such as crepes, pancakes, waffles, muffins and biscuits are produced. Students practice mixing procedures for a range of American and International cookies, including rolled, bar and drop varieties. Pâte à choux products are introduced. Program knife kit and uniform are required for this course.
Learning Outcomes
Upon successful completion of the course students will be able to:
- Practice the principles of kitchen safety and sanitation.
- Operate baking equipment and tools properly.
- Scale formulas accurately.
- Explain chemical leavening.
- Demonstrate proper quick bread mixing methods.
- Produce a variety of quick breads, cookies and pastries
- Evaluate the quality of items produced in class.
Listed Topics
- Ingredient knowledge and function
- Chemical leavening agents
- Creaming, muffin and biscuit mixing methods
- Quick breads and coffee cakes
- Waffles and pancakes
- Doughnuts
- Cookies
- Pâte à choux
- Pastry cream
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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