MCCCD Official Course Competencies:

HRM233  19956-19992

Culinary Arts II (Bakery/Pastry)

1.

Describe and demonstrate basic production planning, ordering and scheduling necessary for the operation of a bakery unit. (I)

2.

Identify, describe, and practice basic safety procedures for bakery personnel. (II)

3.

Identify, describe, and practice basic sanitation procedures for bakery personnel. (III)

4.

Identify and demonstrate basic accounting procedures necessary for the operation of a commercial bakery production unit. (IV)

5.

Identify, describe, and demonstrate the basic factors involved in the preparation of bakery goods. (V)

6.

Identify, describe and produce basic types of yeast raised breads. (VI)

7.

Identify, describe, and produce a variety of sweetbreads and quick breads. (VII)

8.

Identify, describe, and produce a variety of cakes, fillings, and icings. (VIII)

9.

Identify, describe, and produce a variety of pies. (IX)

10.

Identify, describe, and produce a variety of pastries. (X)

11.

Identify, describe, and produce a variety of puff pastry. (XI)

12.

Identify, describe, and produce a variety of cookies. (XII)

MCCCD Official Course Outline:

HRM233  19956-19992

Culinary Arts II (Bakery/Pastry)

I. Operation of a Bakery Unit

A. Basic Production Planning

1 Production Needs

2. Personnel Needs

3. Equipment Needs and Usage

B. Basic Ordering Theory

1. Calculation of Supply Needs

2. Daily Vs Weekly Supplies

3. Ordering

4. Receiving and Storage

C. Basic Production Scheduling

1. Review of Master Projections

2. Requisition of Supplies

3. Production Work Schedule

4. Distribution/Storage of Finished Goods

II. Safety Procedures for Bakery Personnel

A. Occupational Safety Hazards

1. Types

2. Elimination Procedures

B. Personal Habits as Safety Hazards

C. Fire Safety

1. Types of Fires

2. Extinguishing Fires by Types

3. Reporting Fires

4. Fire Drill Procedures

D. First Aid Practices

III. Sanitation Procedures

A. Product-Related Sanitation Practices

1. Product Handling

2. Food Temperature and Storage

3. Food Contamination

B. Work Area Sanitation Practices

1. Equipment

2. Storage and Work Area

3. Housekeeping Procedures

IV. Bakery Production Accounting

A. Accounting System

1. General Ledger

2. Chart of Accounts

3. Profit and Loss Statement

B. Fixed Costs

1. Capital Investment

2. Building and Equipment

3. Insurance, Taxes

4. Other

C. Non-fixed Costs

1. Food

2. Labor

3. Utilities

4. Advertising

5. Miscellaneous

D. Profitability

1. Return on Investment

2. Production Accountability

3. Motivation for Profit

V. The Baking Process

A. Flours and Starches

1. Composition and Structure

2. Control Factors in Cooking

3. Common Flour Grains

B. Batters and Doughs

1. Types of Flour/Starch

2. Composition of Batters and Doughs

3. Proofing Yeast Products

4. Baking, Temperatures, and Steam Injection

VI. Yeast Bread Production

A. Breads and Rolls

B. Speciality Productions

VII. Sweet Bread Production

A. Danish Pastry

B. Cinnamon Rolls

C. Coffee Cakes

D. Donuts

E. Quick Breads

VIII. Cake Production

A. Cake Preparation

1. Batter Cakes

2. Sponge (base)

3. Foam Type Cakes

4. Specialty Cakes

5. Decorated Cakes

B. Filling and Icing Preparation

1. Toppings and Fillings

2. Icings

IX. Pie Production

A. Double Crust

1. Plain

2. Lattice

B. Single Crust

1. Fruit Filled

2. Cream Filled

3. Chiffon

C. Crumb Crust

1. Top Only

2. Bottom Only

X. Pastry Production

A. French Style

1. Tortes and Cakes

2. Individual Pastries

B. German Style

1. Tortes and Cakes

2. Individual Pastries

XI. Puff Paste Production

A. Dessert Type

1. Cream-horns

2. Cream-puffs

3. Eclairs

4. Napoleon Slices

B. Entree Type

1. Patty Shells

2. Turnovers

XII. Cookie Production

A. Bag

B. Bar

C. Hand Cut

D. Drop

E. Refrigerated