CULH 2200 - Artisan & Special Breads

Credit Hours: 4.00

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.

• 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.

1. Course overview/Syllabus/Sanitation/Ingredients
2. French breads
3. French breads
4. British breads/Test #1
5. Scandinavian and northern European breads
6. Scandinavian and northern European breads
7. Mediterranean breads
8. Breads of the Americas
9. Indian, Middle eastern and Far-East breads/Mid term exam
10. Advanced breakfast breads
11. Advanced breakfast breads and Artistic breads
12. Artistic breads
13. Buffet display breads/Test #3
14. Artistic centerpieces
15. Artistic centerpieces
16. 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.