CA 163A - Beginning Baking and Pastry
Students are introduced to the fundamentals of baking and pastry production, including food safety and sanitation and culinary math in relation to recipe comprehension, conversion and costing from the point of view of bakers percentages. Focus is on classical baking and pastry techniques.
Prerequisite/Corequisite: CA 175 , CPC/CAHM majors only.
Upon successful completion of this course, the student should be able to:
1. Identify, explain and perform proper sanitation and safety principles as they pertain to a production bakeshop setting.
2. Identify, describe and properly use a variety of bakery equipment, hand tools and bakingware.
3. Identify, describe and demonstrate the proper use of ingredients used in various baking processes and products.
4. Explain and perform proper usage of various bakery formulas and terminology.
5. Describe proper handling of ingredients, their functions and applications to bakeshop production.
6. Demonstrate proper application and usage of weights and measurements as applied to a variety of dry and non-dry ingredients.
7. Explain, describe and demonstrate proper production methods relating to a variety of baked goods, including: breads, artisan breads, quick breads, yeasted breakfast goods, laminated doughs, and pies.
8. Identify and describe the characteristics, functions and interactions of major baking ingredients.
9. Explain and demonstrate the proper mixing techniques and sequence of adding ingredients to mixing formula.
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