Fall Semester ’08
( 43 classes per semester )
1 ½ Hour Block Schedule
Primary Text – Gisslen, Wayne “Professional Baking 2 nd
Edition “
John Wiley and Sons Inc, New York 1994.
Additional literature will be provided as needed during the course from a variety of sources. Citation of course literature will be provided on a lesson by lesson basis.
Course Objectives
1.
Define/ identify primary ingredients, techniques and processes of Baking
2.
Replicate recipes appropriate to production of yeast leavened doughs.
3.
Define / identify/ produce primary dessert sauces of the Bake shop.
4.
Replicate recipes for a variety of pastries.
5.
Replicate recipes for a variety of pies.
6.
Identify/ practice techniques for production of decorative / display pieces from the
Bake shop.
7.
Emulate best practice of safety and sanitation in the restaurant industry.
Course Outline
Unit #1 Basic Principals and Ingredients Chapters 1-2
Unit Objectives – Upon completion of the unit students will be able to :
1.
Define Scaling, Gluten, Coagulation, Staling, Bakers
Percentage, Strong Flour, Weak Flour, Patent Flour, Bread
Flour, AP Flour, Pastry Flour, Sucrose, Leavening ( Agent),
Shortening and Fermentation, on a written assessment with
75% accuracy.
2.
Weigh and measure dry and liquid ingredients in a lab setting with 100% accuracy.
3.
Utilize a Bakers balance scale for measurement of recipe ingredients.
4.
Produce Baked goods utilizing formulas based on Baker’s percentages
5.
Identify/ Explain the factors that control the development gluten in baked products on a written assessment with a minimum of 75% accuracy.
6.
Identify / Explain the changes that take place in a dough or batter as it bakes, on a written assessment with a minimum of
75% accuracy .
7.
Prevent or retard the staling of baked items produced in the lab environment.

8.
Apply understanding of the characteristics and functions of major baking ingredients to recipes produced in the lab.
9.
Identify the primary ingredients of the bake shop by site and feel on a written assessment with a minimum of 75% accuracy.
Unit #2 -Yeast Dough Production Chapters 3-4
Unit Objectives Upon completion of the unit students will be able to :
1.
Define Lean Dough, Rich Dough, Rolled in Dough, Straight
Dough Method, Sponge Method, Fermentation, Punching,
Rounding, Oven Spring, Wash, Retarding, and Simple Fold; on a written assessment with 75% accuracy.
2.
List and describe the twelve basic steps in the production of yeast leavened goods on a written assessment with 75% accuracy.
3.
Explain/ Utilize the three basic mixing methods for the production of yeast leavened products in a lab environment.
4.
Control the factors affecting dough fermentation during the production of yeast leavened products in the lab.
5.
Recognize and correct faults in yeast leavened products produced in the lab.
6.
Produce a variety of breads and dinner rolls in a lab environment
7.
Produce a variety of sweet dough products in a lab environment
Unit #3 - Pastries, Syrups and Sauces Chapters 7-8-9
Unit Objectives Upon completion of the unit students will be able to :
1.
Define Caramelize, Simple Syrup, Dessert Syrup, Crystallize,
French Meringue, Swiss Meringue, Italian Meringue, Crème
Anglaise, Pastry Cream, Ganache, Coulis, Crumb Crust Short
Dough, Pate au Choux, Japonaise, and Strudel Dough, on a written assessment with 75% accuracy.
2.
Identify/ define stages of sugar cookery on a written assessment with 75% accuracy.
3.
Cook sugar syrups to various stages of hardness in a lab environment.
4.
Prepare whipped cream, meringues, custard sauces and pastry cream variations in a lab environment.
5.
Identify/ define primary Icing techniques of the bake shop on a written assessment with 75% accuracy.
6.
Prepare various types of Icings.
7.
Identify/ define primary dessert sauce techniques of the bake shop on a written assessment with 75% accuracy.
8.
Prepare various types of dessert sauces.
9.
Prepare pie dough and short pastry in a lab environment.

10.
Prepare baked and unbaked Fruit tarts
11.
Prepare puff pastry dough, blitz puff dough and baked goods made from these doughs in a lab environment.
12.
Prepare éclair paste and baked goods prepared from éclair paste in a lab environment.
13.
Bake meringues and japonaise meringues and assemble various desserts with these meringues in a lab environment.
14.
Roll pie doughs and line pie pans in a lab environment
15.
Fill assemble and bake single crust pies, double crust pies and lattice top pies in a lab environment.
16.
Prepare various types of fillings in a lab environment.
Unit #4 – Decorative Work and Display Pieces Chapter 15
Unit Objectives Upon completion of the unit students will be able to :
1.
Define Pulled Sugar, Royal Icing, Pastillage, Couveture,
Marzipan, Temper, and Modeling Sugar on a written assessment with 75% accuracy.
2.
Produce a decorative centerpiece in the Bake shop.
3.
Cook/ Pull Sugar for use in the production of simple decorative items.
4.
Produce simple decorative pieces utilizing pastillage and
Marzipan
5.
Temper Chocolate Couveture
6.
Use Tempered Chocolate for dipping, molding and decorating.

Spring Semester ’09
( 43 classes per semester )
1 ½ Hour Block Schedule
Course Objectives
1.
Define/ identify primary ingredients, techniques and processes of Baking
2.
Replicate recipes appropriate to production of chemically leavened doughs.
3.
Define / identify/ produce primary dessert sauces of the Bake shop.
4.
Replicate recipes for a variety of cakes.
5.
Replicate procedures for icing and decorating cakes .
6.
Replicate recipes for a variety of cookies.
7.
Replicate recipes for a variety custards.
8.
Replicate recipes for a variety frozen desserts.
9.
Emulate best practice of safety and sanitation in the restaurant industry.
Course Outline
Unit #1 - Basic Principals and Ingredients Chapters 1-2
Unit Objectives – Upon completion of the unit students will be able to:
1.
Define Scaling, Gluten, Coagulation, Staling, Bakers
Percentage, Strong Flour, Weak Flour, Patent Flour, Bread
Flour, AP Flour, Pastry Flour, Sucrose, Leavening ( Agent),
Shortening and Fermentation, on a written assessment with
75% accuracy.
2.
Weigh and measure dry and liquid ingredients in a lab setting with 100% accuracy.
3.
Utilize a Bakers balance scale for measurement of recipe ingredients.
4.
Produce Baked goods utilizing formulas based on Baker’s percentages
5.
Identify/ Explain the factors that control the development gluten in baked products on a written assessment with a minimum of 75% accuracy.
6.
Identify / Explain the changes that take place in a dough or batter as it bakes, on a written assessment with a minimum of
75% accuracy .
7.
Prevent or retard the staling of baked items produced in the lab environment.
8.
Apply understanding of the characteristics and functions of major baking ingredients to recipes produced in the lab.
9.
Identify the primary ingredients of the bake shop by site and feel on a written assessment with a minimum of 75% accuracy

Unit #2 –Quick Breads and Breakfast Breads Chapters 5-6
Unit Objectives – Upon completion of the unit students will be able to:
1.
Define Pour batter, Drop Batter, Tunneling, Biscuit Method,
Muffin Method, Creaming Method, Modified Straight Dough
Method, and Glaze on a written assessment with 75% accuracy.
2.
Prepare Baking Powder Biscuits and Variations on them in a lab environment.
3.
Prepare muffins, loaf breads and coffee cakes in a lab environment.
4.
Describe production methods for quick breads on a written assessment with 75% accuracy.
5.
Prepare doughnuts and other deep fried desserts in a lab environment.
Unit #3 - Cakes and Cake Decoration Chapters 7, 10, 11
Unit Objectives – Upon completion of the unit students will be able to:
1.
Define Caramelize, Simple Syrup, Dessert Syrup, Crystallize,
Fondant, Buttercream, Boiled Icing, Flat Icing, Air Cell,
Emulsion, Two stage Method, Creaming Method, Flour- Batter
Method, Angel Food Method, Chiffon method, Sponge
Method, Turntable, Icing Cone, Paper Cone, and Marbling on a written assessment with 75% accuracy.
2.
Prepare a variety of Icings in a lab environment.
3.
Describe preparation techniques for a variety of icings on a written assessment with 75% accuracy.
4.
Describe preparation techniques for a variety of cakes on a written assessment with 75% accuracy.
5.
Produce a variety of Cakes in a lab environment.
6.
Assemble and ice layer cakes, sheet cakes and cupcakes in a lab environment.
7.
Make and use a simple decorator’s cone in a lab environment.
8.
Use a pastry bag to make simple icing decorations in a lab environment.
Unit #4 – Cookies, Custards and Frozen Desserts Chapter 12-13
Unit Objectives – Upon completion of the unit students will be able to:
1.
Define One stage Method , Creaming Method, Sponge Method,
Custard, Ice Cream , Sorbet, Ice Milk, Mousse, and Sherbet on a written assessment with 75% accuracy.
2.
Describe the causes of crispness, moistness, chewiness and spread in cookies on a written assessment with 75% accuracy.
3.
Utilize basic mixing methods for the production of cookies in a lab environment.

4.
Prepare seven basic types of cookies in a lab environment.
5.
Describe methods for preparations of baked custards and puddings on a written assessment with 75% accuracy.
6.
Produce baked custards and puddings in a lab environment.
7.
Compare and Contrast the essential differences between common frozen desserts on a written assessment with 75% accuracy.
8.
Prepare ice creams and sorbets in a lab environment.