CUL 160 - Bakery and Pastry Production I
3 Credits, 5 Contact Hours
1 lecture period 4 lab periods
A comprehensive introduction to preparing an array of baked goods and sweets. Includes yeast breads; quick breads; creams and custards; cakes; filling and frostings; cookies and brownies; elementary plating; and decorating and garnishing techniques. Also includes ingredients; bakery and pastry vocabulary; and safety and sanitation.
Prerequisite(s): CUL 105 and CUL 140 .
Recommendation: For students pursuing the Hospitality AAS, it is recommended that all CORE courses are completed prior to enrolling in this course.
Course Learning Outcomes
- Use baking and pastry terminology, including English and non-English vocabulary.
- Describe the functions of various ingredients in baked products.
- 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.
- Produce basic plating, decorating and garnishing techniques.
- Produce and demonstrate proper food safety and sanitation procedures required of bakery personnel.
I. Bakery and Pastry Vocabulary
A. Value and use of terminology
B. Professional jargon
C. International lexicon
C. Dairy and eggs
D. Leavening agents
F. Flavoring agents
III. Yeast Breads
A. 10-stage process
C. Production for restaurant and catering service
IV. Quick Breads
A. Muffin method
B. Biscuit method
C. Creaming method
D. Production for restaurant and catering service
V. Creams and Custards
A. Crème Chantilly
B. Crème anglaise
C. Crème patisserie
D. Ice cream and sorbet
A. Pate Sucree
B. Pate Brisee
C. Pate a Choux
VII. Cakes, Filling and Frostings
A. Cake mixing methods
1. High fat
2. Low fat
B. Fillings and frostings
VIII. Cookies and Brownies
A. Bagged cookies
B. Bar cookies
C. Drop cookies
D. Wafer cookies
E. Refrigerated cookies
IX. Elementary Plating, Decorating and Garnishing Techniques
A. Use of piping bag
B. Portioning desserts and breads
C. Simple plate decorations
D. Production of plated desserts for restaurant and catering service
X. Safety and Sanitation
A. Tools and equipment
B. Food storage
C. Food workers’ personal hygiene
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