HCM 116 - Fundamentals of Baking

Credits: 3
Lecture Hours: 2
Lab Hours: 2
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech

This course introduces basic theory and preparation of baked items. The focus of the learning is on basic bakery skills, equipment use, recipes, terms, and measuring skills. Products include yeast products, quick breads, pies, fillings, cakes, and cookies.
Competencies

Categorize baking ingredients
1. Define ingredients used in baking
2. Explain purposes for ingredients
3. Assess quality of ingredients
4. Examine new and unusual ingredients
Assess mixing methods
1. Select proper equipment for mixing
2. Explain various mixing methods
3. Show proper mixing techniques
Examine scientific reactions of baked goods
1. Discuss fermentation
2. Explain browning and caramelization
3. Review the staling process
4. Describe molecular gastronomy
Evaluate baking formula experiments
1. Prepare a variety of baked goods using omissions and substitutions
2. Perform experiments
3. Conclude acceptable substitutions
Design a formula binder
1. Identify baking formulas
2. Prepare baked goods
3. Create high quality formulas
4. Record formulas in a binder
Evaluate careers in the baking field
1. Describe different positions in baking
2. Assess pay scale, benefits, and rewards
3. Choose a career path
4. Identify specifics of a career path

Competencies Revised Date: 2019