CUL 297 - Baking and Pastry Capstone Project

Credits: 1
Variable Credit Course: No

Lecture Hours: 0
Lab Hours: 22
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Comprehensive performance and knowledge based assessment for completion of the Baking and Pastry emphasis program. Includes creating a project portfolio.

Prerequisite: Department chair permission.
General Education Requirements:

Fulfills Integrate General Education Requirement
Fulfills Think General Education Requirement

Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Create a production schedule to produce a variety of products in a limited amount of time.
Produce a variety of uniform baked products in a limited amount of time.
Develop an understanding of purchasing, receiving and costing of a bakery menu.
Record the creative process of executing multiple bakery items simultaneously.
Demonstrate knowledge in food safety and sanitation.
Create a baking and pastry project portfolio.
PROGRAM OUTCOME: Explain and apply safety and sanitation procedures in compliance with national standards.
PROGRAM OUTCOME: Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
PROGRAM OUTCOME: Demonstrate skills and assessment of advance yeast breads, pastries, confections and dessert products.

Course Contents

Production schedule development. Costing a bakery menu.
Manage and execute a bakery menu. Food Safety and Sanitation.
Bakery & Pastry project portfolio.

Instructional Units: 1.5