CULN 150 - Fundamentals of Baking

Institution:

Kapiolani Community College

Subject:

Description:

1 hour lecture, 13 hours lab per week (2 hours lecture, 26 hours lab per week for 8 weeks) Prerequisite(s): Credit or concurrent enrollment in CULN 111 or consent of instructor or credit in FSHE 102; credit or concurrent enrollment in CULN 112 or consent of instructor or credit in FSHE 103; student must meet with Culinary counselor to check on orientation requirements. Comment: CULN 150 may be offered as a full semester course or as 8-week modules. CULN 150 was formerly FSHE 122. CULN 150 is an introduction to the fundamental concepts, skills, and techniques of basic baking. Special emphasis is placed on the study of ingredient functions, product identification, weights, measures, and proper use and maintenance of bakeshop tools and equipment. Students are assigned to stations each day and are required to apply the basic baking concepts and techniques in preparing items such as quick breads, yeast breads, rolled-in dough, pate à choux, pies, cakes, cookies, puddings and pastry creams. Upon successful completion of CULN 150, the student should be able to: 1. Define baking terms. 2. Identify equipment and utensils used in baking and discuss proper use and care. 3. Demonstrate proper selection of equipment and utensils for specific application. 4. Identify ingredients used in baking. 5. Demonstrate proper scaling and measurement techniques. 6. Apply basic math skill to recipe conversions. 7. Describe properties and list function of various ingredients. 8. Define and describe the steps in the production of yeast-leavened breads. 9. Prepare a variety of yeast-leavened breads. 10. Evaluate the quality of yeast-leavened breads. 11. Define and describe quick-breads and the mixing methods utilized to produce them. 12. Prepare and evaluate the quality of a variety of quick-breads. 13. Define and describe the various types of pies and tarts and the mixing methods utilized to produce them. 14. Prepare a variety of pies and tarts. 15. Evaluate the quality of prepared pies and tarts. 16. Define and describe the variety of cookie types and the mixing methods utilized to produce them. 17. Produce a variety of types of cookies. 18. Evaluate the quality of prepared cookies. 19. Define and describe the variety of cake types and the mixing methods utilized to produce them. 20. Prepare a variety of cakes. 21. Evaluate the quality of prepared cakes. 22. Demonstrate basic icing and decorating techniques. 23. Evaluate the quality of iced and decorated cakes. 24. Define and describe the variety of laminated dough's. 25. Explain the process of lamination as it applies to dough's. 26. Prepare a variety of laminated dough products. 27. Evaluate the quality of prepared laminated dough products. 28. Define and describe pate choux, its uses, method of preparation, baking and finishing. 29. Prepare a variety of pate choux products. 30. Evaluate the quality of prepared pate choux products. 31. Define and describe meringues, its various types, uses, and methods of preparation. 32. Prepare a variety of meringues. 33. Evaluate the quality of prepared meringues. 34. Define and describe creams, custards, puddings and related sauces. 35. Describe the various types of uses of and preparation methods of various creams, custards, puddings and related sauces. 36. Prepare a variety of creams, custards, puddings and related sauces. 37. Evaluate the quality of prepared creams, custards, puddings and related sauces. 38. Define and describe the various types, uses, and methods of preparation of dessert sauces. 39. Prepare a variety of dessert sauces. 40. Evaluate the quality of prepared dessert sauces. 41. Discuss the application of mixes and other value added products. 42. Define and describe a variety of fillings and toppings for pastries and baked goods. 43. Discuss methods of preparation and finishing techniques for various fillings and toppings. 44. Prepare a variety of fillings and toppings for pastries and baked goods. 45. Demonstrate the presentations of baked

Credits:

5.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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