FDST 1213 - Breads

Description
This course provides an introduction to the study and practice of the culinary art of quick bread and yeast bread techniques, including biscuit, scones, muffins, miscellaneous quick breads, as well as basic yeast bread, artisan bread and sourdough bread production.

Pre-Requisite
Completion of FDST 1203 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

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Demonstrate proper use of ingredients and appropriate mixing methods for a variety of yeast breads and quick breads
Prepare and bake a variety of traditional lean and rich yeast and natural-leavened breads
Prepare and bake a variety of quick breads and laminated dough products
Critique and troubleshoot baked bread products and evaluate corrective measures

General Education Outcomes Supported

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

Standard Practices
Topics list

Mixing Method/Straight Doughs
Scaling and Shaping
Ingredient Uses
Quick Breads
Incorporation of Eggs and Milk
Soakers and Multigrain Breads
Natural Starters - Rustic Sour Doughs
Pre-Fermented doughs
Sweet Roll and Rich Sweet Doughs
Specialty Breads
Baguettes
Poached Breads
Laminated Doughs
Pizza

Learning activities

In class demonstrations and discussions
Scalable recipes supplied for daily labs
Lab safety and equipment training

Assessments

Competency Based Learning Activities
Review of student uniform, attitudes, behavior (Professionalism)
Practical mid-term and final exams
Written final exam
Presentations or Projects
Service-Learning Activity

Grading Guidelines

Grading Scale/Course Evaluation Methods - A=90-100, B=80-89, C=70-79.9, D=60-69.9, F=0-59.