CA 210 - Principles of Baking and Pastry Science
Description
Students are introduced to all major aspects of baking, pastry, ice cream, and candy making science as it applies to commercial and artisan baking. Students learn the functionality of grain flours, leavening agents, sugars, dairy, eggs, and fats.
Credit Hours: 3
Contact Hours: 3
School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CA
Last Revision Date Effective: 2017-04-10 15:08:50
Course Review & Revision Year: 2025-2026
Course Type:
Program Requirement- Offering designed to meet the learning needs of students in a specific GRCC program.
Course Format:
Lecture - 1:1
General Education Requirement: None
General Education Learner Outcomes (GELO):
NA
Course Learning Outcomes:
1. Identify and demonstrate the functionality of various grains, flours, and starches used in the baking industry.
2. Identify and demonstrate the functionality of the various natural and chemical leaveners in the bread and baking industry.
3. Identify the uses, production, and prevention, of crystal formations in the baking, candy, and ice cream industry.
4. Identify the various fats, oils, and emulsifiers and how they affect leavening, textures, flavors, stability, spreading, and shelf life.
5. Compare the various dairy products functionality and uses in the making of cream, whipped fillings, and toppings, custards, baked products, candies, and ice creams.
6. Identify how eggs and other proteins are used in breads, meringues, foams, creams, custards, mousses, ice creams, sweet fillings, and glazes and how they react to heat in different formulas.
7. Identify and demonstrate the functionality of sugars, sugar substitutes, artificial sweeteners, and polyols as they are used in the baking, ice cream, and candy industry.
8. Identify, demonstrate, and apply the principles used in the making, tempering, and use of chocolate and cocoa derived products.
9. Describe how fruits and some vegetables are prepared, cooked, and preserved for pastry, ice cream, and candy production.
10. Describe the various acids, stabilizers, and additives authorized for use in baking, ice cream, and candy processing.
11. Consider the context, costs, benefits and consequences of potential solutions to problems or issues.
12. Make connections between academic learning at GRCC and the knowledge and skills necessary for careers of interest.
Approved for Online Delivery?: No
Course Outline:
I. Week 1
A. Grains and flours
B. Natural and chemical leaveners
II. Week 2
A. Crystal formations in the baking, candy, and ice cream industry
1. Use
2. Production
3. Prevention
B. Fats, oils and emulsifiers
1. Identification
2. Effect on leavening, textures, flavors, stability, spreading, and shelf life
III. Week 3
A. Milk and all dairy products
1. Functionality
2. Making cream, whipped fillings and toppings, custards, baked products, candies and ice creams
B. Eggs
1. Uses in breads, creams and custards, mousses, ice creams, sweet fillings, and glazes
2. Reactions to heat in different formulas
IV. Week 4
A. Sugars, sugar substitutes, artificial sweeteners, and polyols
1. In baking
2. In ice cream
3. In candy
V. Week 5
A. Chocolate and cocoa derived products
1. Making
2. Tempering
3. Use
VI. Week 6
A. Fruits and some vegetables for pastry, ice cream, and candy production
1. Preparing
2. Cooking
3. Preserving
VII. Week 7
A. Additives authorized for use in baking, ice cream, and candy processing
Mandatory CLO Competency Assessment Measures:
None
Name of Industry Recognize Credentials: NA
Instructional Strategies:
Lecture and discussion: 70-80%
Demonstration: 20-30%
Mandatory Course Components:
None
Academic Program Prerequisite: None
Prerequisites/Other Requirements: None
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corerequisite(s): None
Course-Specific Placement Test: None
Consent to Enroll in Course: No Department Consent Required
Total Lecture Hours Per Week: 3
Faculty Credential Requirements:
Master’s Degree (GRCC general requirement), Professionally qualified through work experience in field (Perkins Act or Other) (list below)
Faculty Credential Requirement Details: Instructor’s experience must satisfy Perkin’s Vocational Act Requirements.
Maximum Course Enrollment: 24
Equivalent Courses: None
Dual Enrollment Allowed?: Yes
Advanced Placement (AP) Exam Credit Accepted: None
AP Min. Score: NA
Number of Times Course can be taken for credit: 1
First Term Valid: Fall 2019 (8/1/2019)
Programs Where This Courses is a Requirement:
Baking and Pastry Arts Certificate,
1st Catalog Year: 2019-2020
Course Fees: $50.00
People Soft Course ID Number: 104505
Course CIP Code: 12.9999
High School Articulation Agreements exist?: No
If yes, with which high schools?: NA
Non-Credit GRCC Agreement exist?: No
If yes, with which Departments?: NA
Corporate Articulation Agreement exist?: No
If yes, with which Companies?: NA
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