MCCCD Official Course Competencies:

FON120  2009 Spring – 2011 Fall

Baking Theory and Retail Operations

1.

Evaluate the functions of bakeshop ingredients used in commercial production. (I, II, III, IV, V, VI, VII)

2.

Identify baking principles as they relate to mixing and baking. (VI)

3.

Examine proper use and storage of bakeshop products. (I, II, III, IV, V, VI, VII)

4.

Demonstrate understanding of weights and measures and their applications. (VIII)

5.

Use culinary math to accomplish recipe conversions and price setting. (VIII)

6.

Develop a concept design for a small retail bakery with a signature product line. (IX)

7.

Use basic design software to develop a floor plan for a retail bakery / cafe concept. (X)

MCCCD Official Course Outline:

FON120  2009 Spring – 2011 Fall

Baking Theory and Retail Operations

I. Wheat Flours and Grains

A. Types of flours and milling process

B. Gluten control through the mixing process

C. Purpose of flours in baking recipes

II. Sugar and Sweeteners

A. Production Process

B. Different types and their uses

C. Caramelization

D. Sugar Substitutes

E. Functions of Sugars

III. Eggs

A. Grades, chemical breakdown, and quality differences

B. Emulsification Process

C. Egg Coagulation

D. Denaturization and control

E. Egg whites and meringue

F. Frozen egg products

G. Functions of Eggs

IV. Fats, Oils, and Emulsifiers

A. Types of Fats and Chemical Breakdown

1. Shortening

2. Margarine

3. Lard

4. Butter

5. Emulsified

6. Vegetable Oil

B. Functions of Fats

C. Substitution equations

V. Leavening Agents

A. Leavening Gases

1. Steam

2. Air

3. Carbon Dioxide

B. Yeast

1. Factors affecting fermentation

2. Types of yeast

C. Chemical Leaveners

1. Baking Soda

2. Baking Powder

3. Functions of Chemical Leaveners

VI. Heat Transfer and the Baking Process

A. Conduction and differences in metals

B. Convection

C. Induction

D. Steps to the baking process

1. Mixing

2. Tougheners, tenderizers, moisteners, driers

3. Baking and the chemical processes that take place

4. Cooling and the chemical processes that take place

VII. Chocolate

A. Manufacturing process

B. Differences in quality and types of chocolate

C. Chocolate tempering process

VIII. Mathematical Applications to Baking

A. Recipe conversions

B. Price setting and Food Cost

IX. Business Plans and Concepts for Retail Bakeries

A. Demographics

B. Licensing and Codes

C. Profit and Loss Statements

D. Marketing and Clientele

E. Suppliers

F. Product Line

G. Growth Plans

H. Pricing

I. Transportation and Deliveries

J. Employees and Payroll

X. Floor Plans and Equipment for Retail Bakeries

A. Square Footage Calculations

B. Equipment Requirements

C. Purchasing and Installation

D. Water, Electric, Gas Requirements

E. Delivery Vehicles

F. Storage Systems, Refrigeration