Riverside Community College District
Integrated Course Outline of Record
Culinary Arts 20
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COURSE DESCRIPTION
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20 Fundamentals of Baking I
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Units: 2.00
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Prerequisite: None.
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Study of the effects of the essential ingredients and techniques of baked products; pour and drop batters; soft and stiff doughs; baking times, temperatures and handling techniques. May be taken a total of three times. 27 hours lecture and 27 hours laboratory
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SHORT DESCRIPTION FOR CLASS SCHEDULE
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Principles and techniques of essential ingredients, temperature and handling of baked goods.
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ADVISORY ENTRY SKILLS
None.
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STUDENT LEARNING OUTCOMES
Upon successful completion of the course, students should be able to:
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1. Define basic ingredients and formulas in preparing baking
products.
2. Apply skills in correcting baking failures, develop recognition of
high-quality baked products and evaluate errors made in baking
mixtures and products.
3. Develop manipulative skills necessary for employment in bake
shops, school cafeterias, convalescent hospitals, community
feeding programs and commercial foods services.
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COURSE CONTENT
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TOPICS
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1. Introduction to and description of doughs and batters
a. Pour batters
b. Drop batters
c. Soft doughs
d. Stiff doughs
2. The physical properties of ingredients used in the making of baked
products.
a. Hydration of different kinds of floours
b. Leavening agents
c. Shortenings
d. Eggs
3. Specific baked products
a. Quick breads
1. Functional properties of ingredients in quick breads
2. Recognition of quality
a. Preparation of a variety of quick breads
b. Preparation with variations in both formula and
manipulative techniques
c. Evaluation of the most successful procedure
4. Yeast breads (soft doughs)
a. Functional properties of ingredients in yeast bread
b. Methods of manipulation
c. Recognition of quality
1. Exercises in adjusting proportions of flour to liquid
2. Experimenting with yeast and its ability to leaven
3. Experiences in manipulating the various doughs
4. Evaluation of the most successful procedure
5. Pastries and cookies (stiff doughs)
a. Functional properties of ingredients I pastries and coolies
b. Methods of manipulation
c . Recognition of quality
1. Experimenting with a variety of formulas to give
background in the understanding of the function of
different ingredients
a. Manipulation
b. Amount of liquid and fat
c. Different kinds of fat and flour
6. Shortened cakes (pour batter)
a. Functional properties of ingredients in shortened cakes
b. Methods of manipulation
c. Recognition of quality
1. Experience in preparing a variety of cakes
2. Experiences to illustrate the importance of ingredient
proportions, manipulation techniques, baking
temperatures and pan size
7. Angel and sponge cakes
a. Functional properties of ingredients in angel and sponge cakes
b. Methods of manipulation
c. Recognition of quality
1. Illustrate the critical factors in preparing sponge and angel
cakes
a. Manipulation
b. Introduction of eggs and sugar
c. Effects of baking temperatures
d. Evaluation of the most successful procedures
8. Application of small quantity preparation techniques
a. Adjustment of leavening, seasoning, manipulation and baking
time
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METHODS OF INSTRUCTION
Methods of instruction used to achieve student learning outcomes may include, but are not limited to:
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- Lecture, demonstrations, outside assignments and projects.
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METHODS OF EVALUATION
Students will be evaluated for progress in and/or mastery of learning outcomes by methods of evaluation which may include, but are not limited to:
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- Classroom participation and written examinations.
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ASSIGNMENTS
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Required Reading Assignments
Required Writing Assignments
Other Outside-of-Class Assignments
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COURSE MATERIALS
All materials used in this course will be periodically reviewed to ensure that they are appropriate for college level instruction. Possible texts include:
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Gisslen, Wayne. Professional Baking. 2nd ed.
John Wiley & Sons, 1985.
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| 12/03 |
| 659 |