May 25, 2022  
2021-2022 Lane Community College Catalog 
    
2021-2022 Lane Community College Catalog [ARCHIVED CATALOG]

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CA 163B - Intermediate Baking and Pastry

2 Credit(s)

This course is a continuation of CA 163A. Students will continue to practice fundamentals of baking and pastry production, including food safety and sanitation and fundamental culinary math in relation to recipe comprehension, conversion and costing from the point of view of bakers' percentages.

Prerequisite: CA 163A  
Learning Outcomes
Upon successful completion of this course, students will be able to:
1. Identify, explain, and perform intermediate commercial bakery techniques and production methods for a variety of baked goods
2. Explain and perform proper application of various bakery formulas and appropriate mixing techniques, including the sequence of adding ingredients
3. Identify, describe, and use a variety of bakery equipment, hand tools, and baking ware safely and with correct sanitation techniques
4. Identify, describe, and perform the proper use and handling of ingredients used in various baking processes and products
5. Demonstrate proper application and usage of weights and measurements as applied to a variety of dry and non-dry ingredients
6. Identify and describe the characteristics, functions, and interactions of major baking ingredients



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