CULH 2200 - Artisan & Special Breads Credit Hours: 4.00 (6 Contact Hrs) (formerly CULH-2060) CULH-2200 gives students advanced training in producing breads, learning the artisan bread making techniques from the old world and from around the world, and producing effectively a variety of breads, decorated loaves, and bread centerpieces for parties, buffets, etc. Center Campus.
Prerequisites: Prerequisite: CULH-1155 with grade C or better and a ServSafe certificate Prerequisite: CULH-1134 with grade C or better and a ServSafe certificate
OUTCOMES AND OBJECTIVES COURSE OUTCOME:
2200.1: Upon completion of this class, a student will be able to demonstrate the scaling techniques used in baking.
Objective: Identify different scales and scaling procedures.
Objective: Describe steps used in properly scaling ingredients.
2200.2: Upon completion of this class, a student will be able to accurately use the different ingredients in baking.
Objective: Identify ingredients used in baking.
Objective: List function of various ingredients used in baking.
Objective: Describe the properties of various ingredients used in baking.
2200.3: Upon completion of this class, a student will be able to evaluate the quality of Artisan and yeast leavened breads.
Objective: Prepare artisan style and yeast leavened breads.
Objective: Define the steps in the production of artisan and yeast leavened breads.
Objective: Describe the steps in the production of artisan and yeast leavened breads.
2200.4: Upon completion of this class, a student will be able to evaluate the quality of laminated dough products.
Objective: Prepare laminated dough products.
Objective: Define the variety of laminated doughs.
Objective: Explain the process of lamination as it applies to doughs. Objective: Describe the variety of laminated doughs.
2200.5: Upon completion of this class, a student will be able to prepare fillings and toppings for breakfast pastries and breads.
Objective: Discuss methods of preparation and finishing techniques for various fillings and toppings.
Objective: Define a variety of fillings and toppings for pastries and baked goods.
Objective: Describe a variety of fillings and toppings for pastries and baked goods.
2200.6: Upon completion of this class, a student will be able to construct a centerpiece composed of bread products.
Objective: List different components of bread centerpiece.
Objective: Describe the different components of bread centerpiece.
Objective: Execute bread centerpiece in time allotted. COMMON DEGREE OUTCOMES (Bulleted outcomes apply to the course)
- 1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.
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- 2. The graduate can demonstrate how to think competently.
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- 3. The graduate can demonstrate how to employ mathematical knowledge.
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- The graduate can demonstrate how to communicate competently.
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- The graduate is sensitive to issues relating to a diverse, global society.
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COURSE CONTENT OUTLINE Week
- Course overview/Syllabus/Sanitation/Ingredients
- French breads
- French breads
- British breads/Test #1
- Scandinavian and northern European breads
- Scandinavian and northern European breads
- Mediterranean breads
- Breads of the Americas
- Indian, Middle eastern and Far-East breads/Mid term exam
- Advanced breakfast breads
- Advanced breakfast breads and Artistic breads
- Artistic breads
- Buffet display breads/Test #3
- Artistic centerpieces
- Artistic centerpieces
- Final exam/clean up
This course outline is only a guide of what will be produced in class. Due to resting time during bread production; other projects also will be worked on during class. Primary Faculty O’Farrell, Scott Secondary Faculty Associate Dean Corba, David
Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088
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