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Official Course
Description: MCCCD Approval:
6-24-2008 |
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FON126 2009
Spring – 2011 Fall |
L+L 3.0 Credit(s) 5.0 Period(s) 4.4 Load Occ |
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Specialty Breads and Breakfast Pastry |
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The preparation of classical and artisan breads using advanced production techniques and skills. Classic breakfast pastry, with the production of laminated doughs, sweet doughs, and rich yeast doughs to include Danish, croissant, puff pastry, brioche, and other international classics. Completion of edible centerpieces made out of various styles of bread. Prerequisites: FON118 or permission of Program Director. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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FON126 2009 Spring – 2011 Fall |
Specialty Breads and
Breakfast Pastry |
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1. |
Employ necessary sanitation and safety precautions in a commercial bakery setting. (I) |
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Identify ingredients used for specialty breads and breakfast pastry. (II) |
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Prepare a variety of different bread doughs in the production of specialty breads and breakfast pastry. (III) |
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Use a dough sheeter to roll a variety of laminated doughs. (IV) |
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Finish baking and proofing laminated doughs with a variety of shapes, sizes, and fillings. (IV) |
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6. |
Produce an edible centerpiece for buffet display using bread dough. (V) |
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Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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FON126 2009 Spring – 2011 Fall |
Specialty Breads and
Breakfast Pastry |
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I. Applied Kitchen Sanitation and Safety A. Safety and sanitation in the work environment B. Safe operation of bakery equipment II. Ingredients used in specialty breads and breakfast pastry A. Wheat flours B. Nut flours C. Fresh, Dry, and Instant Yeast D. Chemical Leaveners E. Butter, Shortening and Lard F. Nuts and whole grains G. Pre-ferments 1. Sour Starters 2. Biga and Poolish III. Types of Doughs A. Whole Grain and Wheat Doughs B. Sweet Doughs C. Laminated Doughs 1. Danish 2. Croissants 3. Puff Pastry D. Artisan Doughs E. Classical European IV. Preparation Techniques for Specialty Breads A. Mixing Methods 1. Gluten Formation 2. Pre-Fermentation 3. Lamination Techniques B. Fermentation and Chemical Leavening C. Shaping D. Proofing E. Finishing Techniques F. Baking G. Cooling and Storage V. Bread Centerpieces A. Dead Dough B. Shaping and Baking Procedures C. Finishing and Assembly Procedures |