BAKE-101 Introduction to Baking

Credits 3 / 3 Contact Hours
Pre-requisite: Placement into ACRD 080.
Students are introduced to the fundamental concepts skills and techniques of baking. Special significance is placed on formulas and measurements ingredient functions the baking process baking utensils equipment and product identification as applied to baking. Lecture and demonstrations teach yeast-raised dough mixing methods rolled-in dough pie dough basic cake mixing methods and preparation of pudding as well as pastry creation and finishing techniques.

Course Outcomes
1. Explain the important of weighing baking ingredients with 100% accuracy 2. Use a baker’s scale with 99% accuracy 3. Use formulas based on baker’s percentages with 95% accuracy 4. Explain the factors that control the development of gluten in baked products with 95% accuracy 5. Explain the changes that take place in a dough or batter as it bakes with 95% accuracy 6. Prevent or retard staling of baked items with 100% accuracy 7. Identify principal pieces of equipment used in baking and pastry making and indicate their uses with 100% accuracy 8. Explain the characteristic and functions of the major baking ingredients with 95% accuracy 9. Adjust formulas when substituting ingredients, such as dry milk to liquid mild and dry yeast to cake yeast with 95% accuracy 10. Identify the main types of wheat flours by sight and feel with 99% accuracy 11. List and describe the 12 basic steps in the production of yeast products with 95% accuracy 12. Explain the three basic mixing methods used for yeast dough with 95% accuracy 13. Explain and control the factors affecting dough fermentation with 95% accuracy 14. Recognize and correct faults in yeast products with 95% accuracy 15. Select flours for making artisan breads with 99% accuracy 16. Explain how to prepare yeast pre-ferments with 99% accuracy 17. Explain how to prepare and maintain sourdough starter with 99% accuracy 18. Define bread dough that use the technique called autolyze with 95% accuracy 19. Explain how to bake artisan breads properly with 99% accuracy 20. Explain how to prepare lean straight dough and sponge dough with 95% accuracy 21. Demonstrate how to prepare simple sweet dough with 99% accuracy 22. Demonstrate how to prepare baking powder biscuits with variations of them with 99% accuracy 23. Explain how to prepare doughnuts and other deep fried desserts and pastries with 99% accuracy 24. Explain how to cook sugar syrups to various stages of hardness with 95% accuracy 25. Demonstrate how to perform basic cake mixing methods with 95% accuracy 26. Explain how to assemble and ice simple layer cakes, sheet cakes and cupcakes with 95% accuracy