HRIM150 Bread Fabrication - Basic (Experimental)

Department of Business Studies: Chef Apprenticeship

I. Course Number and Title
HRIM150 Bread Fabrication - Basic (Experimental)
II. Number of Credits
2 credits
III. Minimum Number of Instructional Minutes Per Semester
1500 minutes
IV. Prerequisites
HRIM130 or permission of the Department of Business Studies
Corequisites
None
V. Other Pertinent Information
A kitchen laboratory course which focuses on the development of the knowledge and skills required to produce yeast raised breads. These skills can be used by the hospitality worker who desires to upgrade or broaden his/her knowledge or can lead to job success in a specialized job in the retail baking industry. The nature of this course also lends itself to satisfying the needs of those students whose main reason for taking this course is self-fulfillment and a desire for advanced knowledge of bread baking.
VI. Catalog Course Description
Students will develop the knowledge and ability to produce handcrafted yeast raised breads. This course emphasizes the production of sourdough, lean, sponge-style and other specialty breads. These skills can also be used at home.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. Demonstrate an understanding of the principles used in the production of yeast raised breads.
    2. Understand and control the factors affecting dough fermentation.
    3. Produce lean straight doughs and make a variety of loaves and rolls.
    4. Prepare sponge doughs and use natural starters and mix sourdoughs using them.
    5. Use non-standard make up and baking techniques to produce specialty bread items.
    6. Organize tools, ingredients and sequences of activity for maximum efficiency of production.
    7. Handle equipment safely and efficiently in the kitchen lab from preparation to clean up.
    8. Demonstrate a respect for and a knowledge of the use of materials, equipment and food products in class.
    9. Explain and apply appropriate techniques in planning, storing and serving breads.
    10. Produce acceptable yeast goods for public consumption.
    11. Recognize and correct faults in yeast product.
    12. Build on the knowledge learned in class and discuss how to create and market a signature bread.
  2. Planned Sequence of Topics and/or Learning Activities:

    1. Discuss ingredients, steps in the production of yeast goods and the mixing methods used for yeast doughs.
    2. Comparison of straight doughs, sponge process doughs and sourdoughs.
    3. Selection of formulas and make up techniques to produce lean straight doughs, sponge and sourdoughs.
    4. Produce bread items using non-standard make up and baking techniques to create bagels, pita and Amish style soft pretzels.
    5. Discuss bread service in the food service industry and the creation and marketing of signature breads.
  3. Assessment Methods for Core Learning Goals:

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

    1. The Professional Pastry Chef, 3rd Ed., Bo Friberg
    2. Kitchen uniform or appropriate clothing.
    3. Full length bib apron.
    4. Tool box of basic tools/knives.
VIII. Teaching Methods Employed
Presentation lecture, group discussion along with lab assignments are used as teaching methods in class.

Review/Approval Date: Unavailable, First Offered 2/2003