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May 15, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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HOSP 105 - Introduction to Baking
PREREQUISITES/COREQUISITE: HOSP 101 - Sanitation and Safety
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
DATE OF LAST REVISION: Fall, 2013
This course presents fundamentals of baking science, terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick breads.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Define baking terms.
- Identify equipment and utensils used in baking and discuss proper use and care.
- Demonstrate proper selection of equipment and utensils for specific application.
- Identify ingredients used in baking.
- Demonstrate proper scaling and measurement techniques.
- Apply basic math skills to recipe conversions.
- Describe properties and list function of various ingredients.
- Prepare crusty, soft and specialty yeast products; observe reactions.
- Prepare quick breads.
- Produce a variety of types of pies and tarts.
- Produce a variety of types of cookies.
- Prepare laminated dough such as puff pastry, croissant, and Danish pastry dough.
- Prepare creams, custards, puddings, and related sauces.
- Discuss the application of mixes and other labor saving products.
- Discuss nutritional concerns as they apply to baking; including recipe modifications.
- Prepare fritters, cobblers and crisps.
- Prepare a variety of fillings and toppings for pastries and baked goods.
COURSE CONTENT: Topical areas of study include -
- Functions of ingredients
- Weights and measures
- Conversion formulas
- Quantity production of a variety of baked products
- Baking terms
Course Addendum - Syllabus (Click to expand)
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