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.

Billable Contact Hours: 6

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Transfer Possibilities
Michigan Transfer Network (MiTransfer) - Utilize this website to easily search how your credits transfer to colleges and universities.

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 (CDO)

Communication: The graduate can communicate effectively for the intended purpose and audience.
Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

CDO marked YES apply to this course:
Communication: YES
Critical Thinking: YES
Global Literacy: YES
Information Literacy: YES
Quantitative Reasoning: YES
Scientific Literacy: YES

COURSE CONTENT OUTLINE

Review syllabus/Course overview/Equipment review
The basics of baking and ingredients/Sanitation
Cheesecakes/Test #1
Quick breads
Yeast breads part 1
Yeast breads part 2
Laminated yeast doughs
Puff pastry dough
Choux paste/ Midterm exam
Cookies
Pies
Cake layers/ Test #3
Cake decorating part 1
Cake decorating part 2
Practical exam Group 1
Practical exam Group 2/Final exam all class

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

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