HOSP 105 - Introduction to Baking

1. Define baking terms.
2. Identify equipment and utensils used in baking and discuss proper use and care.
3. Demonstrate proper selection of equipment and utensils for specific application.
4. Identify common bakeshop ingredients.
5. Demonstrate proper scaling and measurement techniques.
6. Apply basic math skills to recipe conversions.
7. Examine the fundamental properties of bakeshop ingredients and list their functions.
8. Produce crusty, soft and enriched yeast products.
9. Produce a variety of quick breads.
10. Define and describe pastry items to include phyllo, batters (pancake, waffle, fritters, a crepes) and explain the method of preparing these items.
11. Produce various pie crusts for a variety of pies.
12. Produce cookies of various mixing methods, including brownies.
13. Produce basic stirred and baked custards.
14. Discuss the application of mixes and other labor saving products.
15. Discuss nutritional concerns as they apply to baking; including recipe modifications.
16. Produce a variety of cakes utilizing different mixing methods
17. Produce a variety of icings, toppings and coverings for cakes
18. Demonstrate basic cake finishing and decorating and evaluate decorating skills.
19. Prepare a variety of fillings and toppings for pastries and baked goods.

• Functions of ingredients
• Weights and measures
• Conversion formulas
• Baker’s percentage
• Quantity production of a variety of baked products
• Baking terms

 
Course Addendum - Syllabus (Click to expand)