BAK 102 - Baking Block One

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

3 Credit Hours Fall Sem. Baking students will be introduced to quantity production of a variety of baked goods found in a retail bakery operation. Students will begin to develop an understanding of how a retail bakery works by rotating through various positions during production. Under supervision, students will produce products for their retail bakery outlet, the foodservice on campus, and a limited number of wholesale accounts. Students will be introduced to various equipment and tools specific to a retail bakery, restaurant bakery and/or small hotel bakery operation. Students will learn the use of a beam balance and platform-type scale. Students will observe demonstrations in basic cake decorating and simple ways of finishing products for a retail operation. They will be taught various production methods used for cakes, quick breads, yeast breads, rolls, sweet dough and Danish production.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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