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Master
Course Outline
CA 130
Introduction to Baking
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| Credits: 6 |
Clock Hours per Quarter: 100
AA Discipline:
Lecture Hours:20
Lab Hours:80
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Description
Introduction to modern baking and pastry arts. It will provide the theoretical and technical foundation for the entire program, covering kitchen safety and sanitation, knives and equipment, and weights and measures. Students will be taught the proper use of basic ingredients and mixing methods while preparing simple yeast breads, quick breads, cookies, pies and tarts. |
Intended Learning Outcomes
Differentiate the purpose of ingredients used in the baking and pastry process.
Select and research ingredients used in bakery and pastry products.
Explain terms used in baking and pastry production.
Ability to scale and measure ingredients correctly.
Produce an array of bakery and pastry products.
Demonstrate ability to judge, interpret, and evaluate quality standards
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Course Topics
Use of the baker's equipment.
Ingredient measurement and scaling.
Quick breads, biscuits and muffins
Cookies, pies and tarts.
Basic cake production.
Yeast doughs and basic breads.
Production and large scale baking techniques.
Safety and sanitation techniques applied in the commercial kitchen.
Teamwork and time management in a production environment.
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 130 |
Spring 2013 |
1273 |
GREGORY schnorr |
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| CA 130 |
Fall 2012 |
1287 |
GREGORY schnorr |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
X
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X
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X
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X
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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