CA 163B - Intermediate Baking and Pastry
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
Upon successful completion of this course, the student should be able to:
1. Identify, explain and perform basic pastry techniques.
2. Identify, describe and properly use a variety of bakery equipment, hand tools and baking ware.
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 in CA 163B.
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: short pastries, puff pastry, éclair paste, strudel, tarts, cakes, fillings and frostings, and cookies.
8. Identify and describe the characteristics, functions and interactions of major baking ingredients used in CA 163B.
9. Explain and demonstrate the proper mixing techniques and sequence of adding ingredients to mixing formulas used in CA 163B.
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