CBPA 144 - Baking

Credits: 15
Lecture Contact Hours: 3.75
Lab Contact Hours: 11.25
Description: Upon successful completion of this course, students will have acquired professional skills in the art of baking. This course will cover basic elements including costing out recipes, expanding and reducing recipe sizes, proper usage of bakery equipment, using straight dough methods to produce French baguettes, soft and hard rolls, pan breads and many hearth breads, as well as production of various cookies, quick breads, muffins and biscuits. Advanced techniques will be taught including fermentation processes and how they contribute to flavor, mixing methods, the functionality of ingredients, and the study of various flours, as well as chemical reactions that take place while baking. The production of artisan breads, laminated doughs, savory baked goods, specialty baked goods, breakfast pastries, high ratio cakes and decorative centerpieces will be important aspects of this course.

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

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Course Competencies

Identify the functionality of the different flours used in baking.
Demonstrate the proper use of the different flours used in baking.
Perform accurate baker’s percentages.
Demonstrate yield conversions of bakery formulas.
Perform the 12 steps in the process of yeast dough production.
Identify the basic methods of mixing finished doughs.
Demonstrate the basic methods for developing finished doughs.
Demonstrate the basic developing of finished doughs.
Interpret the functionality of bakery ingredients.
Explore the use of pre-ferments.
Demonstrate hands-on skills to form and mold breads and rolls.
Identify the various classifications of baked yeast products.
Identify the various classifications of quick breads.
Identify the various classifications of cookies.
Identify the various classifications of laminated dough.
Prepare quick breads.
Prepare yeast dough products.
Prepare the eight types of cookies.
Prepare laminated doughs.
Prepare specialty breads.
Prepare bread centerpieces.
Prepare nutritional bakery products.
Produce breakfast pastries using sweet doughs.
Produce savory baked items such as filled croissants and brioche and savory breads.
Explore the production of fried items such as doughnuts and French crullers.
Demonstrate proper mise en place for baked good items.
Demonstrate proper storage and handling procedures for bakery products.
Identify the specialty tools and equipment for a baking operation.
Demonstrate the proper use of the specialty tools and equipment for a baking operation.
Demonstrate proper sanitation procedures for bakery items.
Explore the nutritional aspects of bakery items.
Demonstrate the sprouting of various grains and seeds.
Demonstrate the preparation of a sour dough starter.
Demonstrate the proper maintenance of a sour dough starter.
Demonstrate the proper set up of a poolish starter.
Produce dehydrated nutritional products for production.
Explore the use of sugar substitutions for refined sugar in recipes.
Identify the specialty tools and equipment for a baking operation.
Explore the procedure of costing out bakery products.
Identify the proper pricing of bakery items.
Explore the different marketing aspects involving bakery products.
Perform proper packaging techniques for bakery products.
Identify the creaming method used to produce pound and high ratio cakes.
Demonstrate the process of producing high ratio cakes.
Demonstrate the production of decorative dough pieces.