Maricopa Community Colleges  FON118   19964-20015 
Official Course Description:   MCCCD Approval:  02/27/96
FON118      19964-20015 L+L 3 Credit(s) 5 Period(s)
Commercial Baking I
Principles and techniques for preparation, storage, and serving of bakery products. Includes breads, cakes, pies, pastry, cookies, fillings, and icings. Emphasis on practical experiences in a commercial bakery. Prerequisites or Corequisites: MAT082 or a minimum score of 43 on the ASSET Math Numerical placement test.
 
 Go to Competencies    Go to Outline
 
MCCCD Official Course Competencies:
 
FON118   19964-20015 Commercial Baking I
1. Employ necessary sanitation and safety precautions in a commercial bakery. (I)
2. Describe ingredients and their roles in the baking process. (II)
3. Identify and describe types of batters and doughs. (III)
4. Describe and use appropriate mixing methods for different types of batters and doughs. (IV)
5. Describe changes affected by baking and select appropriate baking temperature, pan, time, and method of heat transfer. (V)
6. Apply principles and preparation techniques to baking breads, cakes, pies, pastries, and cookies. (VI, VII, VIII, IX)
Go to Description    Go to top of Competencies
 
MCCCD Official Course Outline:
 
FON118   19964-20015 Commercial Baking I
    I. Applied Kitchen Sanitation and Safety
        A. Safety and sanitation in the work environment
        B. Safe operation of bakery equipment
      II. Basic Ingredients and Their Functions in the Baking Process
          A. Leavening agents
            1. Chemical leavening agents
              a. Air and steam
              b. Baking powders
              c. Baking sodas
            2. Biological leavening agents
              a. Yeast
              b. Bacteria
            3. Function of leavening agents in the baking process
          B. Flours
            1. Common grains used to make flour
            2. Wheat flour
              a. Gluten formation
              b. Types and uses of wheat flours
          C. Sugars and syrups
            1. Types, composition, and uses
            2. Functions in the baking process
          D. Fats
            1. Types and uses
              a. Shortenings
              b. Oils
              c. Butter and lard
            2. Functions in the baking process
          E. Eggs
          F. Liquids
            1. Types
            2. Functions in the baking process
          G. Salt
          H. Seasonings
        III. Types of Batters and Doughs
          IV. Mixing Methods
              A. Batters
              B. Doughs
              C. Changes affected by mixing
            V. Baking Process
                A. Changes affected by baking
                B. Major factors involved and their effects on the product
                  1. Baking temperature
                  2. Pan selection
                    a. Size
                    b. Material
                  3. Baking time
                  4. Altitude
                  5. Type of heat transfer
              VI. Principles and Preparation Techniques in Bread Making
                  A. Yeast breads
                  B. Quick breads
                  C. Sweet breads
                VII. Principles and Preparation Techniques for Making Cakes
                    A. Cakes
                    B. Fillings
                    C. Icings
                  VIII. Principles and Preparation Techniques for Making Pastries
                    IX. Principles and Preparation Techniques for Making Cookies
                    Go to Description    Go to top of Competencies    Go to top of Outline