CUL 160 - Bakery and Pastry Production I

1. Use baking and pastry terminology, including English and non-English vocabulary.
2. Describe the functions of various ingredients in baked products.
3. Produce a variety of bakery and pastry items to include but not limited to: yeast breads, quick breads, creams and custards, dough, cakes, fillings, icing, cookies & brownies, etc.
4. Produce basic plating, decorating and garnishing techniques.
5. Produce and demonstrate proper food safety and sanitation procedures required of bakery personnel.

1. Bakery and Pastry Vocabulary
   1. Value and use of terminology
   2. Professional jargon
   3. International lexicon
2. Ingredients
   1. Flour
   2. Sugar
   3. Dairy and eggs
   4. Leavening agents
   5. Fats
   6. Flavoring agents
3. Yeast Breads
   1. 10-stage process
   2. History
   3. Production for restaurant and catering service
4. Quick Breads
   1. Muffin method
   2. Biscuit method
   3. Creaming method
   4. Production for restaurant and catering service
5. Creams and Custards
   1. Crème Chantilly
   2. Crème anglaise
   3. Crème patisserie
   4. Ice cream and sorbet
6. Dough’s
   1. Pate Sucree
   2. Pate Brisee
   3. Pate a Choux
   4. Dacquoise
7. Cakes, Filling and Frostings
   1. Cake mixing methods
      1. High fat
      2. Low fat
   2. Fillings and frostings
      1. Buttercream
      2. Ganache
      3. Meringue
8. Cookies and Brownies
   1. Bagged cookies
   2. Bar cookies
   3. Drop cookies
   4. Wafer cookies
   5. Refrigerated cookies
9. Elementary Plating, Decorating and Garnishing Techniques
   1. Use of piping bag
   2. Portioning desserts and breads
   3. Simple plate decorations
   4. Production of plated desserts for restaurant and catering service
10. Safety and Sanitation
    1. Tools and equipment
    2. Food storage
    3. Food workers’ personal hygiene