Description:

This course covers bakeshop production as it relates to the basic principles of ingredients, measurements, mixing, proofing, baking and final presentation. In addition, the student will be able to identify the various types of baking equipment used in the preparation of bakeshop products. The class includes lecture and participation. 1 hr. lecture, 2.5 hrs. lab/wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Prerequisites: NONE

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Discuss and demonstrate the basic principles of bake shop production.
2. Describe and demonstrate a variety of yeast raised roll preparation techniques.
3. Describe and demonstrate sweet dough product production.
4. Explain and demonstrate Danish pastry preparation.
5. Discuss and demonstrate quick bread preparation.
6. Explain and demonstrate cake and icing preparation techniques.
7. Describe and demonstrate cream, custard and pudding preparation techniques.
8. Describe and prepare a variety of cookie preparation techniques.
9. Explain and demonstrate pie dough preparation techniques.
10. Discuss and prepare a variety of pie fillings.
11. Describe and demonstrate a variety of aerated desserts.

Content Outline & Competencies:

I. Bakeshop Production:  Basic Principles
   A. Define safety and sanitation principles
   B. Explain the use of baker's scale
   C. Discuss formulas, rolling pin and dough cutter usage
   D. Explain and demonstrate mixing and gluten development
   E. Discuss the use of ingredients

II. Yeast Products (Dinner Roll and French and Rye Bread Production)
   A. Describe scaling procedures
   B. Describe mixing procedures
   C. Describe proofing procedures
   D. Outline the twelve steps in the baking process

III. Basic Sweet Dough Preparation (Yeast Doughnuts and Sweet Rolls)
   A. Describe and perform mixing procedures
   B. Describe and perform scaling procedures
   C. Describe and perform cutting procedures
   D. Describe and perform rolling procedures
   E. Describe and perform proofing procedures
   F. Describe and perform baking procedures
   G. Describe and perform icing procedures

IV. Danish Pastry Preparation
   A. Discuss the variation between Danish dough and basic sweet dough
preparation
   B. Explain rolling procedures
   C. Describe cutting and shaping procedures
   D. Describe proofing procedures
   E. Describe baking procedures
  
V. Quick Breads Production
   A. Discuss the objectives of quick bread preparation from scratch
   B. Describe biscuits, muffins, breads and varieties production
techniques
   C. Prepare and bake a variety of quick breads  

VI. Cakes and Icings
   A. Discuss mixing techniques, including:
      1. Creaming method
      2. Sponge method
      3. Two-Stage method  
   B. Describe icings and toppings
   C. Produce, assemble and decorate a cake

VII. Creams, Custards, Puddings and Sauces
   A. Discuss sweet puddings, creams, custards and chilled desserts 
   B. Prepare mousses and Bavarians
   C. Discuss plating techniques

VIII. Cookies
   A. Describe cookie characteristics
   B. Discuss mixing methods
   C. Explain types and make up methods
   D. Discuss panning, baking and cooling methods
   E. Prepare a variety of cookies

IX. Scratch Pie Dough Preparation
   A. Define ingredients
   B. Explain single crust production
   C. Explain double crust production
   D. Discuss graham cracker and short dough crusts
   E. Describe assembly and baking methods
   F. Prepare appropriate pie doughs

X. Pie Fillings
   A. Discuss starches for fillings
   B. Discuss fruit fillings
   C. Discuss custard or soft fillings
   D. Prepare appropriate fillings and complete both soft and fruit pies

XI. Assorted Aerated Desserts and Pastries
   A. Describe puff paste dough
   B. Describe pate a choux (eclair paste)
   C. Describe meringue
   D. Cook and assemble fresh fruit desserts

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

A minimum of four exams                31% of grade
Participation in 16 class sessions     37%
Notebook                               15%
A minimum of 9 quizzes                 17%
                                      100%


A = 94 - 100%
B = 84 - 93%
C = 75 - 83%
D = 70 - 74%
F = Below 70%

Caveats:

1. The student must come to class with white coat, cloth WHITE CHEF'S HAT, pants or dress (no sweats or tights) and shoes must be closed toe and heel and the student should have good personal hygienic practices as outlined in Student Food Laboratory Guidelines. No shorts allowed on any production work.
2. Equipment operational procedures will be conducted on an individual student basis.
3. NOTE: Additional lab work required.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.