CA 210 - Principles of Baking and Pastry Science

1. Describe the bread production process with natural and chemical leavening agents, including the mixing methods [demonstrated through Quizzes]. [ACFEF B&P Section 4 - Basic Baking (5a)].
2. Discuss recipe modification to create nutritionally beneficial alternatives to baked goods and desserts [demonstrated through Quizzes ]. [ACFEF B&P Section 4 - Basic Baking (12)].
3. Demonstrate various cooking methods: baking, frying, deep-frying, boiling, blanching, poaching, and steaming  [demonstrated through Quizzes]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (10)].
4. Identify and use herbs, spices, and flavor extracts [demonstrated through Quizzes]. [ACFEF B&P Section 5 - Bakery Planning and Preparation (11)].
5. Define and describe the various types of chocolate [demonstrated through Quizzes]. [ACFEF B&P Section 6 - Advanced Baking and Pastry (1)].
6. Discuss the methods of preparation of ice creams, sorbets, and other frozen desserts [demonstrated through Quizzes]. [ACFEF B&P Section 6 - Advanced Baking and Pastry (4)].
7. Discuss the methods of preparation of hot and cold soufflés [demonstrated through Quizzes]. [ACFEF B&P Section 6 - Advanced Baking and Pastry (5)].
8. Discuss the method of preparation of various types of candies [demonstrated through Quizzes]. [ACFEF B&P Section 6 - Advanced Baking and Pastry (7)].
9. Discuss methods of preparation for cooking sugar [demonstrated through Quizzes]. [ACFEF B&P Section 6 - Advanced Baking and Pastry (8)].
10. Define energy efficiency and food miles as they apply to the locavore movement [demonstrated through Individual Projects/Presentations]. [ACFEF B&P Section 10 - Environmental Sustainability (2)].
11. Identify and demonstrate the functionality of various grains, flours, and starches
    used in the baking industry. [demonstrated through Quizzes].
12. Identify and demonstrate the functionality of the various natural and chemical
    leaveners in the bread and baking industry. [demonstrated through Quizzes].
13. Identify the uses, production, and prevention, of crystal formations in the baking, candy, and ice cream industry. [demonstrated through Quizzes].
14. Identify the various fats, oils, and emulsifiers and how they affect leavening,
    textures, flavors, stability, spreading, and shelf life. [demonstrated through Quizzes].
15. Compare the various dairy products functionality and uses in the making of cream, whipped fillings, and toppings, custards, baked products, candies, and ice creams. [demonstrated through Quizzes].
16. 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. [demonstrated through Quizzes].
17. 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. [demonstrated through Quizzes].
18. Identify, demonstrate, and apply the principles used in the making, tempering, and use of chocolate and cocoa derived products. [demonstrated through Quizzes].
19. Describe the various acids, stabilizers, and additives authorized for use in baking, ice cream, and candy processing. [demonstrated through Quizzes].

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

• Lecture: 60-66%
• Group Work/Work Team: 20-24%
• Demonstration: 5-10%
• Facilitated Discussion: 5-10%

 
Mandatory Course Components:
Secchia Institute for Culinary Education:

1. Attendance Policy
2. Student Handbook
3. Photo Release Form
4. Other forms as needed