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Official Course
Description: MCCCD Approval: 05/27/03 |
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CUL160 20036-20046
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L+L |
3 Credit(s) |
6 Period(s) |
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Bakery and Pastry Production I |
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Theory and practice of operating a bakery or pastry shop in a hotel or restaurant kitchen. Provides experience in planning, ordering, scheduling and producing fine French and American pastries and baked goods. Emphasis on rapid, high-quality hand production of doughs, creams, fillings, cookies and breads. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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CUL160 20036-20046 |
Bakery and Pastry
Production I |
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1. |
Describe and execute the planning, ordering and scheduling required in a commercial bakeshop. (I) |
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2. |
Identify, describe, and implement proper food safety and sanitation procedures required of bakery personnel in the operation of a commercial bakeshop. (II) |
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3. |
Define and use baking and pastry terminology, including English and non-English vocabulary. (III) |
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4. |
Describe the functions of various ingredients in baked products. (IV) |
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5. |
Identify, describe, and produce a variety of yeast breads. (V) |
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6. |
Identify, describe, and produce a variety of quick breads. (VI) |
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7. |
Identify, describe, and produce a variety of creams and custards. (VII) |
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8. |
Identify, describe, and produce a variety of doughs. (VIII) |
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9. |
Identify, describe, and produce a variety of cakes, fillings and icings. (IX) |
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10. |
Identify, describe, and produce a variety of cookies and brownies. (X) |
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11. |
Identify, describe, and produce basic plating, decorating and garnishing techniques. (XI) |
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Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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CUL160 20036-20046 |
Bakery and Pastry
Production I |
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I. Planning, Ordering and Scheduling for Bakeshop Production A. Quantity B. Timeliness C. Storage D. Personnel II. Safety and Sanitation A. Tools and equipment B. Food storage C. Food workers' personal hygiene III. Bakery and Pastry Vocabulary A. Value and use of terminology B. Professional jargon C International lexicon IV. Ingredients A. Flour B. Sugar C. Dairy and eggs D. Leavening agents E. Fats F. Flavoring agents V. Yeast Breads A. 10-stage process B. History C. Production for restaurant and catering service VI. Quick Breads A. Muffin method B. Biscuit method C. Creaming method D. Production for restaurant and catering service VII. Creams and Custards A. Creme chantilly B. Creme anglaise C. Creme patisserie D. Ice cream and sorbet VIII. Doughs A. Pate Sucree B. Pate Brisee C. Pate a Choux D. Dacquoise IX. Cakes, Filling and Frostings A. Cake mixing methods 1. High fat 2. Low fat B. Fillings and frostings 1. Buttercream 2. Ganache 3. Meringue X. Cookies and Brownies A. Bagged cookies B. Bar cookies C. Drop cookies D. Wafer cookies E. Refrigerated cookies XI. 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 |