Course Syllabus Fundamentals of Baking PSTR 1301 Semester with Spring 2019 Course 72815 Reference Number (CRN) Instructor contact 713-718-6068 information (phone [email protected] number and email address) Office Location 1DO5 and Hours by appointment only Course Bakery Lab, first floor, 3100 Main building. Location/Times Monday 1:00pm-7:00pm Course Semester Credit Hours: 3 Credit Hours (SCH) Lecture Hours: 2 (lecture, lab) If Laboratory Hours: 4 applicable External Hours: - Total Course 96.00 Contact Hours Course Length 14 weeks (number of weeks) Type of Instruction Lecture/Lab Course Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, Description: and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Course FREQUENT REQUISITES Prerequisite(s) • MATH 0306 (Basic Math Pre-Algebra) • GUST 0339 (5th -7th Grade Reading) • ENGL 0300 or 0347 Academic 1. Demonstrate professional behavior and work ethic necessary to compete and Discipline/CTE advance inthe hospitality industry. Program Learning 2. Differentiate the purpose of ingredients used in the preparation of baked goods. 3. Identify, produce and present professional quality baked goods which is Outcomes marketable in a professional pastry shop. 4. Employ a solid foundation of techniques for baked & non-baked pastry goods. Course Student 1. Identify and explain baking terms, ingredients, equipment and tools Learning 2. Scale and measure ingredients; convert and cost recipes Outcomes (SLO): 4 to 7 Page 1 of 16 3. Demonstrate decorating techniques in the production of various pastry items including, but not limited to: yeast products, quick breads, pies, tarts, cookies, various cakes and icings 4. Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment Learning Identify and explain baking terms, ingredients, equipment and tools Objectives 1. Describe properties and functions of the basic ingredients used in baked goods. (Numbering 2. Prepare and understand the differences between the basic mixing methods system should be used in baking cakes linked to Scale and measure ingredients; convert and cost recipes SLO - e.g., 1.1, 1.2, 1. Weigh and measure ingredients used in baking 1.3, etc.) 2. Identify balance beam scale, including platforms for materials and weight 3. Identify by sight four (4) liquid measure containers and the amount of liquid each holds 4. Recognize the relationship between density and weight of common bakery liquid 5. Resize recipes to meet production needs and equipment capacities Demonstrate decorating techniques in the production of various pastry items including, but not limited to: yeast products, quick breads, pies, tarts, cookies, various cakes and icings 1. Scale, mix, mold, proof and bake yeast raised goods 2. Demonstrate how to prepare various types of fillings for pies 3. Prepare product finishes such as washers, glazes, icings, frostings and fillings 4. Prepare typical American chemically-leavened products 5. Prepare cookies using various common dividing and panning techniques 6. Define and describe quick-breads, meringues and various types of cookies and mixing methods utilized to produce them 7. Discuss the application of mixes and other value added products Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment 1. Demonstrate proper storage techniques for all baked products 2. Apply all sanitary rules and codes in regards to cleaning of utensils and heavy equipment. Maintain work area in a clean, sanitary, and organized condition 3. Identify and properly operate baking equipment 4. Select the correct oven temperature as it applies to cake baking SCANS and/or SCANS Core Identify and explain baking terms, ingredients, equipment and tools Curriculum Workplace Competencies - Information -Acquires & Evaluates Competencies: If Workplace Competencies - Information -Interprets & Communicates applicable Scale and measure ingredients; convert and cost recipes Foundation Skills - Basic -Mathematics Demonstrate decorating techniques in the production of various pastry items including, but not limited to: yeast products, quick breads, pies, tarts, cookies, various cakes and icings Foundation Skills - Thinking -Creative Foundation Skills - Thinking -Seeing Things in the Mind's Eye Workplace Competencies - Technology -Selects Technology Workplace Competencies - Technology -Applies Technology to Task Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment Page 2 of 16 Foundation Skills - Personal Qualities -Responsibility Workplace Competencies - Systems -Understands Systems Workplace Competencies - Technology -Applies Technology to Task WEIGHT/MEASURE The student should be able to: 1. Identify balance beam scale, including platforms for material and weight. 2. Understand how to weigh ounces and pounds on beam. 3. Select by sight four (4) liquid measure containers and the amount of liquid each holds. 4. Explain the relationship between density and weight of common bakery liquid. YEAST RAISED DOUGH The student should be able to: 1. Define and describe the steps in the production of yeast-leavened breads. 2. Prepare a variety of yeast-leavened breads 3. Evaluate the quality of yeast-leavened breads. a. Explain the function of ingredients used in the production of yeast raised dough. b. Explain the seven (7) steps involved in the baking process as heat is applied to dough: i. How gases are formed ii. How gluten forms new structures iii. How starches gelatinize iv. Percentage of water that evaporates v. How shortening melts vi. How flavors develop vii. How crust forms c. Mix and control yeast raised dough using straight dough methods. d. Explain the relationship of time and temperature as it relates to: i. Fermentation ii. Bench handling iii. Retarding iv. Proofing 4. Demonstrate the various moldings and finishing techniques applied to yeast raised dough. 5. Score the loaves. 6. Select the correct oven temperature. 7. The importance of oven temperature as it applied to yeast raised dough. PIE DOUGH/SHORT DOUGH 1. Identify the ingredients used to prepare pie dough. 2. Explain the function of ingredients in preparing mealy and flaky pie dough and demonstrate and how to roll-out and shape pie dough. 3. Define and describe the various types of pies and tarts and the mixing methods utilized to produce them. 4. Prepare a variety of pies and tarts. 5. Evaluate the quality of prepared pies and tarts. 6. Select the correct procedure for preparing: a. Crimp pie shell b. Pre-baked shell c. Fruit pie shell 7. Select which pie wash to use when finishing a pie: Page 3 of 16 a. Milk wash b. Egg wash c. Butter wash 8. Demonstrate how to prepare the following types of fillings for pies: a. Fruit b. Baked custard c. Cream 9. Select the correct oven temperature for baking pies. TARTS The student, in order to achieve the competency in tarts, should know and understand how to: 1. Prepare a variety of tart doughs. 2. Roll a variety of tart dough. 3. Prepare various types of tarts. 4. Select the correct oven temperatures. COOKIES 1. Define and describe the variety of cookie types and the mixing methods utilized to produce them. 2. Produce a variety of types of cookies 3. Evaluate the quality of prepared cookies 4. Identify the difference of various classifications of cookies: a. Bars and squares b. Drop cookies c. Rolled cookies d. Molded or shaped 5. Describe the different mixing methods of cookies. a. One stage method b. Creaming method 6. Demonstrate the various moldings, make-up, and finishing techniques applied to cookies. 7. Select the correct oven temperature when baking cookies. 8. Pipe cookie batter at consistent size. 9. Identify a variety of ingredients that may be added to create different types of cookies. CAKE BAKING The student should be able to: 1. Define and describe the variety of cake types and the mixing methods utilized to produce them. 2. Prepare a variety of cakes. 3. Evaluate the quality of prepared cakes. 4. Demonstrate basic icing and decorating techniques. 5. Evaluate the quality of iced and decorated cakes. 6. Mix cake batters in the three (3) primary ways: a. Creaming method b. Two stage method c. Sponge or foam type 7. Explain use of ingredients used in cake batter. 8. Scale cake batters. 9. Select the correct oven temperature as it applies to cake baking. Page 4 of 16 LAMINATED DOUGH In order to achieve the competency in leavened dough identified for this course, the student should be able to: 1. Define and describe the variety of laminated doughs. 2. Prepare a variety of laminated dough products 3. Evaluate the quality of prepared laminated dough products. 4. Describe the function of ingredients used in the production of laminated dough. 5. Explain the seven steps involved in the baking process as heat is applied to dough: ● gases are formed ● gluten and egg form new structures ● starches gelatinize ● % of water evaporates ● butter melt ● flavor develops ● crust forms 6. Explain the relationship of time and temperature as it relates to: ● fermentation ● bench handling ● retardation ● proofing 7. Demonstrate the various moldings make up and finishing techniques applied to laminated dough. 8. Select the correct oven temperature as it is applied to laminated dough. 9. Explain the use of steam and its effects on the laminated dough products. 10. Discuss the importance of chilling dough before butter roll in procedure. 11. Explain the importance of rest or relaxation period between fold. 12. Explain the importance of relaxation period after layered dough has been made. 13. Select the correct proofer temperature for layered dough. CHOUX PASTE In order to achieve the competency in choux paste, the student should be able to: 1. Define and describe pate choux, its uses, method of preparation, baking and finishing. 2. Prepare a variety of pate choux products. 3. Evaluate the quality of prepared pate choux products. 4. Identify the function of ingredients in Choux Paste batter 5.