HRIM130 Baking and Decorating - Techniques and Procedures

Department of Business Studies: Chef Apprenticeship

I. Course Number and Title
HRIM130 Baking and Decorating - Techniques and Procedures
II. Number of Credits
3 credits
III. Minimum Number of Instructional Minutes Per Semester
2250 minutes
IV. Prerequisites
HRIM105 or permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information
An introductory course, using the kitchen laboratory, which focuses on the development of knowledge, skills, attitudes and personal qualities which would lead to job success in entry level or specialized jobs in the commercial or institutional kitchen/bakery. The principals introduced in this course can be equally useful to either management or vocational students. The material covered can be useful to the foodservice worker or manager who desires to upgrade his/her job skills and knowledge. At the same time, the nature of this course lends itself to satisfying the needs of those students whose main reasons for taking this course are self-fullfillment and a desire for basic knowledge of baking and dessert making.
VI. Catalog Course Description
This course includes cake and dessert decorating and baking, involving the preparation of yeast rolls, breads, pies, cakes, cookies, tarts, doughnuts, holiday specialties, and tortes. Students are taught the care of equipment and safety and sanitation in conformance with health laws. The skills can also be used at home.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. To be able to identify, and use safely, the basic tools and equipment used in the bakery.
    2. To be able to perform various basic baking and pastry components following industry accepted safety and sanitation rules and regulations.
    3. To develop the ability to identify and prepare basic bakery products, for public consumption, such as, but not limited to: roll dough, sweet dough, quick breads, pie dough, cookies, cakes, icings, fillings, and specialty desserts used in the institutional/commercial bakery.
    4. To discuss and apply the basic calculations needed to cost and convert various baking recipes.
    5. Select and demonstrate appropriate basic decorating techniques used to finish cakes, various bakery products and desserts.
    6. To develop the ability to weigh and measure ingredients according to specified recipes.
    7. To use time, materials references and resources effectively.
    8. Relate scientific, psychological, sociological and sound business principles to the preparation of quality bakery and dessert items.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. Introduction to course and objectives - Kitchen layout and tools demonstration.
    2. Cake mixing methods
      1. Creaming method
      2. Foaming method
      3. Two-stage method
    3. Icing and Buttercream
      1. Simple buttercream
      2. French buttercream
    4. Decorating
      1. Decorating techniques
      2. Decorating cakes
      3. Cake assembly
    5. Pies and pie doughs
      1. Flaky pie dough
      2. Mealy pie dough
      3. Pie fillings
    6. Pate a Choux and Pastry Cream
      1. Eclairs
    7. Fruit Coulis and Fruit Mousse
    8. Fruit desserts and Sauces
    9. Yeast Products
      1. Understanding yeast doughs
      2. Steps in yeast dough production
      3. Bread and rolls
      4. Sweet roll dough
    10. Quick Breads
      1. Muffins
      2. Biscuits
      3. Popovers
    11. Cookies
  3. Assessment Methods for Core Learning Goals:

  4. Reference, Resource, or Learning Materials to be used by Students:

    1. Departmentally selected textbook. Details provided by the instructor of each course section. Handouts of recipes and instructional material when appropriate.
    2. See course outline for required textbook.
VIII. Teaching Methods Employed
Presentation lecture, group discussion along with lab assignments are used as teaching methods in class.

Review/Approval Date - 4/99; Revised 3/05