CULAP 112 - Culinary Arts Apprenticeship - Baking and Pastry

2 Credits
To apply the fundamentals of the science of baking and how it applies to the preparation of a variety of products, to include; bread production, both natural and chemical leavening, pie crusts, mixing methods, cookie types, cake types, icings custards, creams and sauces. Review and define what pâte à choux, meringue, phyllo and batters are in a kitchen. Students will understand processes of laminated doughs and be able to create and modify recipes for more beneficial nutrition. To use and care for equipment normally found in the bake shop or baking area and to understand baking terminology.

Course Outcomes

Define baking terminology and explain how to apply them.
Identify tools, small and large equipment used in a commercial bakeshop and demonstrate proper handling of these items to include safety, sanitation, and storage.
Identify baking ingredients and explain their function in the formulation of baking and pastry recipes.
Demonstrate math skills that apply to baking to include, scaling, measuring and baker’s percentage.
Describe the process of bread production with natural and chemical leavening agent to include the mixing methods.
Define and describe the various types of pies and tarts and explain the process of making different types of pie crusts to include the mixing methods.
Describe the variety of cookie types and the mixing methods utilized to produce them.
Describe:
1. The variety of cake types and the mixing methods utilized to produce them.
2. The variety of icings and toppings available in and covering various cakes.
Describe the various types of custards, creams and sauces available in the bakeshop.
Define and describe pastry items to include pâte à choux, meringues, phyllo and batters (pancake, waffle, fritters, and crepes) and explain the method of preparing these items.
Define and describe the process of production for laminated doughs and the varieties of products that utilize this method of production.
Discuss recipe modification to create nutritionally beneficial alternatives to baked goods and desserts.