CUL 165 - Baking Lab

1. Demonstrate basic Mise en place techniques.
2. Demonstrate how to properly operate and maintain the equipment in a professional bakery.
3. Demonstrate proper scaling and measurement techniques.
4. Apply basic math skills to recipe conversions.
5. Demonstrate the factors that control the development of gluten in baked products.
6. Identify the major ingredients used in baked goods.
7. Demonstrate the proper techniques used to produce a variety of pies and tarts including fruit, cream, and soft fillings.
8. Prepare cakes and tortes demonstrating techniques used in mixing, panning, baking and basic decorating.
9. Demonstrate how to properly use frozen and pre-prepared doughs, mixes and fillings.
10. Demonstrate the fundamental principles of baking and producing yeast breads.
11. Demonstrate the proper techniques used to prepare laminated yeast dough.
12. Prepare puff pastry dough, choux dough pastries, and the three basic types of meringue.
13. Demonstrate the proper techniques in producing creams, custards and dessert sauces.
14. PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
15. PROGRAM OUTCOME: Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
16. Identify baking tools.

1. Bakery safety and bakery sanitation.
2. Basic math skills and recipe conversions; standard weights and measures.
3. Gluten in baked products.
4. Mise en place techniques. Dough and batter mixing techniques.
5. Cookies, cakes, pies, quick breads.
6. Yeast breads and laminated dough.
7. Tortes: Preparation and assembly.
8. Buttercreams, The proper care and use of a pastry bag.
9. Classic pastries, Phyllo dough.
10. Creams and Mousses.