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Apr 19, 2024
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CLR 201 - Baking
Credits: 3
2 Lecture Hours 2 Lab Hours
Co-requisites: CLR 110 or previosly 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 pate a choux products will be 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
- Bakers balance scale
- Lean dough
- Rich dough
- Pastry cream
- Pâte à choux
- Cookies
- Quick breads
- Danish and puff pastry
- Pie
Reference Materials
Textbook, program knife kit and uniform.
Approved By: Bullock, Quintin Date Approved: 02/28/2017
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