CULN130 Baking and Decorating
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN130 Baking and Decorating
- II. Number of Credits
- 3 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- V. Other Pertinent Information
This kitchen laboratory course focuses on the fundamental knowledge and skills needed to bake and decorate a variety of cakes, desserts, quick breads and yeast breads. Students learn not only how to follow a recipe, but also how ingredients, mixing methods, and baking times and temperatures work together to create high quality taste and appearance in baked goods. The material covered can be useful to the food service 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-fulfillment and a desire for basic knowledge of baking and dessert making. The principles introduced in this course also lay the foundation for those seeking to pursue advanced courses in baking and pastry arts..
Lab fees apply.
- VI. Catalog Course Description
- This course focuses on the ingredients, methods, and kitchen equipment used to create a variety of baked goods, including cakes, cookies, pies, biscuits, muffins, breads, and gluten free and vegan items. Students learn techniques to decorate cakes, cookies, and pastries with artistic expression.
- VII. Required Course Content and Direction
Course Learning Goals
- employ appropriate, effective, safe, and sanitary methods of handling foods and equipment in the kitchen lab;
- employ units of measurement and calculations used in baking and decorating appropriately;
- select the appropriate ingredients used for baking and decorating a variety of basic bakery products, including gluten-free and vegan items;
- perform procedures for mixing and baking a variety of basic bakery products, including quick breads, yeast products, cookies, cakes, pies, and gluten-free and vegan items; and
- employ appropriate techniques to decorate a variety of bakery products with creativity and artistic expression.
Planned Sequence of Topics and/or Learning Activities
- Safety and Sanitation
- Measurement and Calculations
- Yeast Breads and Rolls
- Quick Breads
- Cake Mixing
- Cake Assembly and Decoration
- Baking for special diets - gluten free and vegan
Assessment Methods for Course Learning GoalsQuizzes, tests, baking and decorating projects, and written assignments.
Reference, Resource, or Learning Materials to be used by Student:
- See course syllabus for required textbook.
- Kitchen uniform required for culinary students. Appropriate clothing, including hat, long pants and non-slip shoes required for all others.
Review/Approval Date - 4/99; Revised 3/05; New Core 8/2015; Revised 6/20;Revised 11/21