CA 104 - Bakery

1. Demonstrate good personal hygiene and health habits in a laboratory setting, including hand washing [demonstrated through Observations/Checklists]. [ACFEF Section 2 - Sanitation and Safety (3)].
2. Identify proper methods of waste disposal and recycling [demonstrated through Observation/Checklists]. [ACFEF Section 2 - Sanitation and Safety (9)].
3. Perform basic math functions to include fractions, weights, and measurements [demonstrated through Quizzes]. [ACFEF Section 3 - Business and Math Skills (1a)].
4. Demonstrate competency in scaling, measuring, and weighing ingredients with a portion scale [demonstrated through the Final Practical Exam]. [ACFEF Section 3 - Business and Math Skills (1b)].
5. Evaluate the components and functions of a standardized recipe [demonstrated through Quizzes; Final Practical Exam]. [ACFEF Section 3 - Business and Math Skills (2a)].
6. Convert recipes using a yield formula to increase and decrease quantities [Final Practical Exam]. [ACFEF Section 3 - Business and Math Skills (2b)].
7. Cost a recipe, giving the overall cost, individual cost, and menu sales price [demonstrated through Workbooks/Worksheets]. [ACFEF Section 3 - Business and Math Skills (2c)].
8. Calculate food cost to determine the selling price using the factor and/or percentage methods [demonstrated through Workbooks/Worksheets]. [ACFEF Section 3 - Business and Math Skills (2d)].
9. Determine the product needed in baking and pastry recipes using the baker’s percentage method [demonstrated through Written Response Exams]. [ACFEF Section 3 - Business and Math Skills (2e)].
10. Define mise en place and demonstrate a combination of organizational skills, preparedness, and timing in food preparation, cooking, and serving [demonstrated through the Final Practical Exam]. [ACFEF Section 4 - Food Preparation (5, 5a)].
11. Utilize safety and sanitation practices when preparing, cooking, and serving all food items in the professional kitchen [demonstrated through the Final Practical Exam]. [ACFEF Section 4 - Food Preparation (12)].
12. Define Baking terminology and explain how to apply it [demonstrated through Written Response Exams]. [ACFEF Section 7 - Basic Baking (1)].
13. Identify tools and small and large equipment used in a commercial bakeshop and demonstrate proper handling of these items, including safety, sanitation, and storage [demonstrated through Final Practical Exam]. [ACFEF Section 7 - Basic Baking (2)].
14. Identify baking ingredients and explain their function in formulating baking and pastry recipes [demonstrated through Written Response Exams]. [ACFEF Section 7 - Basic Baking (3)].
15. Demonstrate math skills that apply to baking, including scaling, measuring, and baker’s percentage  [demonstrated through Written Response Exams]. [ACFEF Section 7 - Basic Baking (4)].
16. Describe the bread production process with natural and chemical leavening agents, including the mixing methods [demonstrated through Written Response Exams]. [ACFEF Section 7 - Basic Baking (5a)].
17. Describe the process of making laminated doughs [demonstrated through Written Response Exams]. [ACFEF Section 7 - Basic Baking (5b)].
18. Produce various natural and chemical-leavened breads and laminated doughs [demonstrated through the Final Practical Exam]. [ACFEF Section 7 - Basic Baking (5c)].
19. Assess and evaluate the quality of natural and chemical-leavened breads and laminated doughs [demonstrated through the Final Practical Exam]. [ACFEF Section 7 - Basic Baking (5d)].
20. Define and describe the various types of pies and tarts and explain the process of making different pie crusts, including the mixing methods [demonstrated through Written Response Exams]. [ACFEF Section 7 - Basic Baking (6a)].
21. Produce a variety of pies and tarts utilizing different mixing methods and types of fillings [demonstrated through Final Practical Exams]. [ACFEF Section 7 - Basic Baking (6b)].
22. Assess and evaluate the quality of the finished products produced [demonstrated through the Final Practical Exam]. [ACFEF Section 7 - Basic Baking (6c)].
23. Describe the variety of cookie types and the mixing methods utilized to produce them [demonstrated through Written Response Exams]. [ACFEF Section 7 - Basic Baking (7a)].
24. Produce a variety of cookies utilizing various mixing methods [demonstrated through Final Practical Exam]. [ACFEF Section 7 - Basic Baking (7b)].
25. Assess and evaluate the quality of the cookies produced [demonstrated through the Final Practical Exam]. [ACFEF Section 7 - Basic Baking (7c)].
26. Describe the variety of cake types and the mixing methods utilized to produce them [demonstrated through Written Response Exams]. [ACFEF Section 7 - Basic Baking (8a)].
27. Describe the variety of icings and toppings available in and covering various cakes [demonstrated through the Final Practical Exam]. [ACFEF Section 7 - Basic Baking (8b)].
28. Prepare a variety of cakes utilizing the various mixing methods and finish each cake with various icings and toppings [demonstrated through Final Practical Exam]. [ACFEF Section 7 - Basic Baking (8c)].
29. Demonstrate basic cake decorating skills in icing a cake [demonstrated through Group Projects/Presentations]. [ACFEF Section 7 - Basic Baking (8d)].
30. Assess and evaluate the quality and decorative skills of the finished cakes [demonstrated through Group Projects/Presentations]. [ACFEF Section 7 - Basic Baking (8e)].
31. Define and describe pastry items, including pate choux, meringue, phyllo, and batters (pancake, waffle, fritters, and crepes), and explain the preparation method [demonstrated through Written Response Exams]. [ACFEF Section 7 - Basic Baking (10a)].

156 CLOs

32. Demonstrate math skills that apply to baking, including scaling, measuring, and baker’s percentage [demonstrated through Written Response Exams]. [ACFEF B&P Section 3 - Basic Business Math Skills (3)].
33. Discuss recipe modification to create nutritionally beneficial alternatives to baked goods and desserts [demonstrated through Observations/ Checklist]. [ACFEF B&P Section 4 - Basic Baking (12)]
34. Demonstrate dough and cake-cutting knife skills while emphasizing proper safety techniques  [demonstrated through the Final Practical Exam]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (6)]
35. Identify and demonstrate proper and safe use of food processing, cooking, and baking equipment [demonstrated through the Final Practical Exam]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (7)]
36. Utilize standard weights, measures to demonstrate proper scaling, and measurement techniques [demonstrated through the Final Practical Exam]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (9)]

1. Week 01
   1. Functions of Ingredients
      1. Dairy, Flour, Yeast, Fats, Sugar, Eggs
   2. Cookies
      1. Creaming method, types, mixing, dividing, panning, baking, and storing.
   3. Bread Dough Production
      1. Mise en place, scaling, mixing, bulk fermentation, dividing, shaping, proofing, scoring/washing, baking, and storing
   4. Bread Methods
      1. Direct Method
      2. Intense mixing
      3. Hydration
   5. Bread Shaping: Round and batards.
2. Week 02
   1. Pie Dough
      1. Pie dough method, rolling & shaping, types of doughs, baking, fillings
   2. Tart
      1. Creaming method, types of doughs, shaping, baking, and fillings
   3. Bread Methods: Bulk retard, pre-ferments, autolyze, short-mixing
3. Week 03
   1. Laminated Dough
      1. Puff Pastry
      2. Hand rolling and laminating
      3. Butter preparation and lock-in
      4. Single folds
   2. Quick Bread
      1. Biscuits, scones, muffins
   3. Bread Method: Sourdough
      1. Starter: Creating, perpetuating, troubleshooting, and feeding schedules
      2. Types of Bread
      3. Proofing and baking
4. Week 04
   1. Pastries
      1. Baklava
      2. Layering, baking, and storing
   2. Custards
      1. Cheesecake: Mixing, baking, unmolding, cutting, decorating, storing
   3. Laminated Dough
      1. Croissants: Laminating, shaping, proofing, and baking
   4. Bread Shaping: Baguette
5. Week 05
   1. Buttercreams: Varieties, cooking syrups, tempering temperatures
   2. Cake Icing: Theory and application
   3. Rich Doughs: Hydration, mixing, and baking
   4. Custards: Quiche
   5. Bread Method and Types: Brioche
6. Week 06
   1. Bread Methods
      1. Hand-mixing, folding, organic bread shaping, and braiding (Ciabatta)
   2. Pastries
      1. Puff Pastry: Shaping, scoring, washing, baking
      2. Palmier
      3. Fruit Turnovers
      4. Pate a Choux: Cooking, mixing, emulsifying, piping, and baking
   3. Bread Shaping
      1. Hand Tossing (Pizza Dough Technique)
7. Week 07
   1. Special Student Projects
   2. Performance Practicals

Team/Group Work: 40-70%

Individual Mediated Instruction: 10-30%

Grooming Standards

Secchia Institute for Culinary Education Student Handbook

Safety Checklist

Practical Exam

 
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corerequisite(s): CA 111  and  [CA 209  or CA 210 ]
Course-Specific Placement Test: None
Course Aligned with IRW: IRW 97, IRW 98, IRW 99
Consent to Enroll in Course: No Department Consent Required