CULH 1340 - Production Baking

Credit Hours: 4.00

Prerequisites: None

Corequisites: CULH 1155

CULH 1340 gives students an understanding of baking, how breads and baked goods are produced, and teach the methods and skills used in this trade. Students learn to effectively produce a variety of breads, cakes, pies, and cookies.

Location: Center Campus

Contact Hours: 6
Billable Contact Hours: 6

OUTCOMES AND OBJECTIVES
Outcome 1340.1:
Upon completion of this course, a student will be able to accurately demonstrate the scaling techniques used in baking.

Objectives:

Identify different scales and scaling procedures.
Describe steps used in properly scaling ingredients.

Outcome 1340.2:
Upon completion of this course, a student will be able to accurately use various ingredients used in baking to present a finished product.

Objectives:

Identify ingredients used in baking.
List function of various ingredients used in baking.
Define and describe the properties of various ingredients used in baking.

Outcome 1340.3:
Upon completion of this course, a student will be able to evaluate the quality of quick and yeast breads.

Objectives:

Prepare quick and yeast breads.
Define the steps and mixing methods used for quick and yeast breads.
Describe the steps and mixing methods used for quick and yeast breads.

Outcome 1340.4
Upon completion of this course, a student will be able to evaluate éclair paste.

Objectives:

Prepare éclair paste.
Define the procedure and steps used for making éclair paste.
Explain the process for making éclair paste.
Describe the procedure and steps used to make éclair paste.

Outcome 1340.5:
Upon completion of this course, a student will be able to evaluate a variety of cookies.

Objectives:

Prepare a variety of cookies.
Define the different types of cookies and their mixing methods.
Describe a variety of cookie mixing methods.

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.

2. The graduate can demonstrate how to think competently.

3. The graduate can demonstrate how to employ mathematical knowledge.

The graduate can demonstrate how to communicate competently.

The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE
Week 1. Review syllabus/Course overview/Equipment review
Week 2. The basics of baking and ingredients/Sanitation
Week 3. Cheesecakes/Test #1
Week 4. Quick breads
Week 5. Yeast breads week 1
Week 6. Yeast breads week 2
Week 7. Laminated yeast doughs
Week 8. Puff pastry dough
Week 9. Choux paste/ Midterm exam
Week 10. Cookies Week 11. Pies
Week 12. Cake layers/ Test #3
Week 13. Cake decorating week 1
Week 14. Cake decorating week 2
Week 15. Practical exam Group 1
Week 16. Practical exam group 2/Final exam all class

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088