BAKE-102 Bake Shop I

Credits 6 / 6 Contact Hours
Pre-requisite: Placement into ACRD 080; BAKE-101 and FMG.-102. Note: Approved uniform and baking kit required.
This course teaches baking as an exact science with mathematical applications. Topics will include recipe breakdown knowledge of ingredients and an understanding of the fermentation process of yeast. All types of doughs will be constructed and applied. Baking of breads pastries syrups creams icings and sauces will be demonstrated and produced.

Course Outcomes
1. Follow a recipe: mix, beat, and incorporate ingredients to produce a baked product with 95% accuracy 2. Identify ingredients used in baked products with 99% accuracy 3. Scale and measure ingredients to produce a baked product with 85% accuracy 4. Follow a recipe and produce baked goods with 90% accuracy 5. Follow a recipe and produce tarts with 90% accuracy 6. Follow a recipe and produce sponge cakes with 90% accuracy 7. Follow a recipe and produce individual pastries with 90% accuracy 8. Follow a recipe and produce pies with 90% accuracy 9. Follow a recipe and produce yeast breads with 90% accuracy 10. Follow a recipe and produce quick bread with 90% accuracy 11. Follow a recipe and produce garnishes for desserts with 90% accuracy 12. Follow a recipe and produce plate desserts with 90% accuracy 13. Follow a recipe and produce sauces and fillings for desserts with 90% accuracy