CULN151 Bread Fabrication - Basic
Department of Business and Innovation: Chef Apprenticeship
- I. Course Number and Title
- CULN151 Bread Fabrication - Basic
- II. Number of Credits
- 2 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- V. Other Pertinent Information
This kitchen laboratory course focuses on the development of the foundational knowledge and skills required to produce raised breads and rolls. These skills can be used by the hospitality worker who desires to upgrade or broaden their 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 basic bread baking skills.
Lab fees apply.
- VI. Catalog Course Description
- This course covers the fundamentals of baking bread and rolls. Students develop knowledge of ingredients and techniques necessary to produce sandwich breads, basic free-form loaves and flat breads, rolls, and quick breads.
- VII. Required Course Content and Direction
Course Learning Goals
- identify and employ safe and sanitary methods of handling foods, and handle equipment safely and efficiently in the kitchen lab;
- list and explain the 12 steps of yeast bread production;
- demonstrate proficiency in the accurate measurement of ingredients, including calculation of bakers percentages and proper water temperature;
- demonstrate proficiency in producing a variety of lean and enriched yeast products using both straight dough and sponge mixing methods;
- demonstrate proficiency in shaping basic loaves, rolls and flatbreads; and
- describe and perform proper procedures for producing quick breads.
Planned Sequence of Topics and/or Learning Activities
- Safety and sanitation in the professional kitchen, with concentration on the safe handling of the ingredients and equipment used in the production of bread and rolls
- The twelve basic steps of yeast bread production
- Quick bread production
- Selection and measurement of ingredients
- Lean and enriched yeast doughs
- Straight dough and sponge method mixing techniques
- Basic techniques for shaping yeast dough breads and rolls
Assessment Methods for Course Learning GoalsQuizzes, tests, projects, writing assignments, and performance-based tasks.
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 and non-slip shoes required for all others.
Review/Approval Date: 3/2020