FDST 1203 - Baking

Description
The aim of this course is to introduce students to the basic concepts and techniques of baking. This course introduces the student to the ingredients, procedures, and processes of baking. The course includes concepts in formulas, measuring, and scaling, and the chemical reactions of basic doughs, cakes, and batters, as well as practical experience in baking a wide range of foods.

Pre-Requisite
Completion of FDST 1013 and FDST 1023 with a grade greater than or equal to C.

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall, Spring, Summer

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Identify ingredients, define baking terms
Perform basic baking and measuring techniques
Perform basic formulas and scaling procedures
Show competency and professionalism in various baking

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

Kitchen Orientation and Scaling Ingredients
Properties of Basic Bread Dough
Proofing Techniques
Baker’s Percentages
Introduction to Lamination
Gluten Properties, Flour Characteristics
Enriched Doughs, Uses Different Sugars
Eggs and Their Contribution to Baking, Starch Properties
Creams and Custards
Short Doughs: Pate Sucree, Pate Brisee, Pate Choux
Quick Breads, Fruit and Nut Roles in Baking
Biscuits, Scones, and Tarts
Cakes: Foam and Batter
Buttercream: (French, Swiss Meringue, Cooked Base), and Cake décor
Cookies

Learning activities

Culinary Labs
Powerpoint lectures
Readings
Participation in Brightwater/NWAAC service-learning activity

Assessments

Competency Based Learning Activities
Assignments
Exams/Quizzes
Presentations or Projects
Service-Learning Activity