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Official Course
Description: MCCCD Approval: 05/26/98 |
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HRM233AA 19956-19992 |
LEC |
0.50 Credit(s) |
0.50 Period(s) |
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Culinary Arts II (Bakery/Pastry) |
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Theory and practice in operating a baking unit in a commercial kitchen. Experience in planning, ordering, scheduling, and producing baked goods. Includes yeast breads, sweet breads, quick breads, cakes, pies, pastry, puff pastry, and cookies. Emphasis on quality hand production, merchandising, and cost controls. Prerequisites: Admission to program or permission of department. Corequisites: HRM233 and HRM235. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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HRM233AA 19956-19992 |
Culinary Arts II
(Bakery/Pastry) |
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1. |
Describe and demonstrate basic production planning, ordering and scheduling necessary for the operation of a bakery unit. (I) |
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Identify, describe, and practice basic safety procedures for bakery personnel. (II) |
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3. |
Identify, describe, and practice basic sanitation procedures for bakery personnel. (III) |
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Identify and demonstrate basic accounting procedures necessary for the operation of a commercial bakery production unit. (IV) |
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Identify, describe, and demonstrate the basic factors involved in the preparation of bakery goods. (V) |
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6. |
Identify, describe and produce basic types of yeast raised breads. (VI) |
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7. |
Identify, describe, and produce a variety of sweetbreads and quick breads. (VII) |
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Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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HRM233AA 19956-19992 |
Culinary Arts II
(Bakery/Pastry) |
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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. Specialty Productions VII. Sweet Bread Production A. Danish Pastry B. Cinnamon Rolls C. Coffee Cakes D. Donuts E. Quick Breads |