CULH 2200 - Artisan & Special Breads

Credit Hours: 4.00

Prerequisites: CULH 1155 and CULH 1340 all with grade C or better and a ServSafe certificate

(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.

Location: Center Campus

Contact Hours: 6
Billable Contact Hours: 6

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.

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

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
Evans-Mach, Patrick
Dean
Balsamo, Michael

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