Maricopa Community Colleges  HRM150AE   19956-20046 
Official Course Description: MCCCD Approval: 12/14/04
HRM150AE 19956-20046 L+L 1.50 Credit(s) 1.50 Period(s)
Culinary Specialty: Bakery
Application of food preparation principles, procedures, and techniques used in preparing bakery products. Emphasis placed on production in contemporary commercial kitchens.
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MCCCD Official Course Competencies:
 
HRM150AE   19956-20046 Culinary Specialty: Bakery
1. Identify bakery items produced in modern bakeries for restaurant use. (I)
2. Identify and demonstrate components of proper kitchen tool and equipment use. (II)
3. Identify and demonstrate proper techniques for planning and purchasing for bakery items. (III)
4. Demonstrate proper techniques for preparing and presenting bakery items. (IV)
5. Identify and demonstrate current dining room serving practices for bakery items. (V)
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MCCCD Official Course Outline:
 
HRM150AE   19956-20046 Culinary Specialty: Bakery
    I. Bakery Items
        A. Yeast Products and Quick Breads
        B. Pies and Pastries
        C. Cakes and Cookies
      II. Kitchen Tools and Equipment
          A. Proper Use of Tools
          B. Proper Use of Equipment
        III. Planning and Purchasing For Bakery Items
            A. Menu's and Recipes
            B. Purchasing
            C. Receiving, Storage, and Issuing
          IV. Preparing Bakery Items
              A. Scaling and Measuring
              B. Mixing
              C. Baking
            V. Dining Room Serving Practices for Bakery Items
                A. Service Setup
                B. Presentation
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