CUL 150 - Baking

Credits: 2
Lecture Contact Hours: 1
Lab Contact Hours: 2.33
Description: This course explores the different varieties of flour used in a commercial bake shop, along with the chemical reactions of ingredients in yeast doughs and quick breads. Nutritional values of baked goods and how to use equipment for baking will also be covered. The understanding of the baking process of proofing and fermentation of yeast products, along with the different mixing methods are incorporated. The use of standard recipes and costing out a recipe to meet financial goals are highlighted. In addition, students will develop hands-on experience with bakery products by producing finished goods for the American Harvest Restaurant and Main Street Café.

Prerequisites: CUL 102 or current ServSafe certification. CUL 103
Corequisites: CUL 130 CUL 140
Recommended: None

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Course Competencies
1. Demonstrate proper storage and handling procedures for bakery products.

2. Analyze the various flour types.

3. Perform the 12 steps in the process of yeast dough production.

4. Explain the cooking purposes of different types of flour.

5. Examine the various classifications of baked yeast products.

6. Identify the various classifications of quick breads.

7. Differentiate the various classifications of cookies.

8. Classify the various types of laminated dough.

9. Identify the specialty tools and equipment for a baking operation.

10. Demonstrate the proper use of the specialty tools and equipment for a baking operation.

11. Perform the basic methodology for mixing and developing finished baked good products.

12. Interpret the functionality of bakery ingredients.

13. Demonstrate the basic mixing methods for finished baked good products.

14. Demonstrate proper mise en place for baked good items.

15. Demonstrate proper sanitation procedures for bakery items.

16. Prepare quick breads, yeast breads, cookies and laminated doughs.

17. Explore the nutritional aspect of bakery items.

18. Demonstrate yield conversions of bakery formulas.