Discipline: Culinary Arts Degree Credit  [X]
Non Credit  [ ]
Nondegree Credit  [ ]
Comm Service  [ ]
 

Riverside Community College District
Integrated Course Outline of Record

Culinary Arts 21


COURSE DESCRIPTION
21 Fundamentals of Baking II Units: 2.00
 
Prerequisite(s): None.

Advisory: CUL 20
Study of advanced professional baking principles and techniques used by hotel and quality restaurant pastry chefs including: types, properties and ingredients of breads, pastries and cakes; 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.
 
SHORT DESCRIPTION FOR CLASS SCHEDULE
Study of advanced professional baking used by professional pastry chefs.
 
ADVISORY ENTRY SKILLS
None.

STUDENT LEARNING OUTCOMES
 Upon successful completion of the course, students should be able to:

1.   Demonstrate knowledge and skill in the preparation of high quality
      baked products typically prepared for hotel and restaurant
      specialty dessert menus.

2.   Assess and correct baking failures.

3.   Develop manipulative skills necessary for employment in pastry
      baking.

4.   Demonstrate artistic presentations of baked products.
 
COURSE CONTENT
  TOPICS
 

1.   Doughs and batters
2.   Techniques with shortening
3.   Physical properties of ingredients used in baked goods
4.   Specific baked products including biscuits, strudel, puff pastries,
      petit fours, tea cookies and various specialty pastries, cakes,
      cookies and meringues.
5.   Artistic presentations.
6.   Study of recipes and cookbooks
7.   Preparation of projects
 
METHODS OF INSTRUCTION
 Methods of instruction used to achieve student learning outcomes may include, but are not limited to:

•   Lecture/discussion
•   Laboratory preparation of baked goods
 
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:

•   Grading of homework and projects
•   Test mid-term and final exam
•   Grading of laboratory projects
ASSIGNMENTS

Required Reading Assignments


Required Writing Assignments


Other Outside-of-Class Assignments
 
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:

  • The materials for the course will consist of handouts prepared by the instructor including technique information, formulas and recipes.
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