BAKE 119 Intermediate Baking Arts

10 credits

Students will learn baking principles and theories including preparation of doughs, such as quickbreads, pies, cookies, laminated doughs, basic yeast leavened doughs, cakes, pastries, and restaurant desserts, as well as basic finishing techniques. Emphasis on bakery production, skills, styles, and methods.

Prerequisites: BAKE 109, BAKE 111, and BAKE 112, or instructor permission

Corequisites: BAKE 121

Course Outcomes
Upon successful completion of this course students will be able to:

Demonstrate fundamental skills, concepts, and techniques of baking
Exhibit proper use of ingredients, sanitation, equipment, and product identification
Prepare quality yeast products, quick breads, cakes and icings, pastries, pies, and cookies on a consistent basis
Prepare creams, custards, pudding, restaurant desserts, and related sauces
Demonstrate plating and presentation of restaurant desserts
Participate in production planning and retail sales
Demonstrate professionalism and customer service skills

Program Outcomes
This course teaches to the following program outcome:

be prepared for a range of entry level positions in the field

Total Hours: 180 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 160