CA 210 - Principles of Baking and Pastry Science

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. 
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

Demonstration: 20-30%

 
Mandatory Course Components:
None
Equivalent Courses:
None