Standard

Updated: 12/05/05

CUL 122 – Baking Principles II

 

Course Description

 

Presents the fundamental terms, concepts, and methods involved in preparation of baked products.  Emphasis is placed on conformance of sanitation and hygienic work habits with health laws.  Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program.  Topics include:  baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment.  Laboratory demonstrations and student experimentation parallel class work.

 

Competency Areas

Hours

Baking Principles

Class/Week

2

Baking Ingredients 

D. Lab/Week

2

Preparation of Baked Desserts 

P. Lab/Week

6

Preparation of Cakes and Pastries

Credit Hours

5

Baking Sanitation and Hygiene 

Baking Supplies and Equipment 

                        

Prerequisite: CUL 121

  

Course Guide

  

Competency

After completing this section, the student will:

Hours

 

Class

D.Lab

P.Lab

BAKING PRINCIPLES

3

3

0

Principles

Demonstrate the proper principles of baking.

 

 

 

BAKING INGREDIENTS

3

3

0

Ingredients

Identify and use baking ingredients.

 

 

 

PREPARATION OF BAKED DESSERTS

4

4

20

Pate Choux

Prepare a pate choux dough.

 

 

 

 

Prepare desserts using pate choux dough.

 

 

 

Tortes

Prepare various tortes.

 

 

 

Custards

Prepare various custards.

 

 

 

Tarts

Prepare various tarts.

 

 

 

Meringues

Prepare various meringues.

 

 

 

 

Prepare various desserts using meringues.

 

 

 

 

 

 

 

 

PREPARATION OF CAKES AND PASTRIES

4

4

40

Mixing methods

Identify various mixing methods

 

 

 

Icings

Identify various types of icings— cooked and non-cooked

 

 

 

 

Prepare various types of icings—cooked and non-cooked

 

 

 

Decorating

Identify various ways of decorating cakes.

 

 

 

 

Decorate a cake using cooked icing.

 

 

 

 

Decorate a cake using non-cooked icing.

 

 

 

Special occasion cakes

Identify various special occasion cakes.

 

 

 

 

Prepare a special occasion cake.

 

 

 

Lamenated dough

Prepare a lamenated dough.

 

 

 

BAKING SANITATION AND HYGIENE

4

3

0

Food and facility

Demonstrate sanitary procedures in food storage, preparation, and service.

 

 

 

Hygiene

Demonstrate knowledge of personal hygiene.

 

 

 

BAKING SUPPLIES AND EQUIPMENT

4

3

0

Supplies

Demonstrate proper use and storage of baking supplies.

 

 

 

Equipment

Demonstrate proper use, care, and cleaning of mixers, ovens, cutlery, scales, hand utensils, pots and baking pans.

 

 

 

  

Suggested Resources

 

Suggested Resources include textbooks shown below or most current edition.

 

Gisslen, W.  (2001).  Professional baking (3nd ed.).  New York: John Wiley & Sons.

Friberg, B. Pastry Chef.

On Cooking, latest ed.