Metropolitan Community College
COURSE OUTLINE FORM
(Page 1 of 4)
Course Title: ARTISAN BREADS
Course Prefix & No.: CHRM 1250
LEC: 2
LAB: 5
Credit Hours: 4
COURSE DESCRIPTION:
This course is an in-depth study of Artisan bread baking. Old world techniques are applied with an emphasis on
levains, and other types of pre-ferments such as pate fermentee, biga, poolish and sponge.
COURSE PREREQUISITE (S):
CHRN 1210 Baking Basics
RATIONALE:
This class gives practical experience in preparation and evaluation of traditional artisan bread made using a
variety of methods, whole grain baking utilizing sours and specialty European breads. Theory learned in other
courses (i.e. sanitation, nutrition, purchasing, etc.) is tied into these experiences in a practical way so that
students develop and increase their baking techniques and kitchen sense.
REQUIRED TEXTBOOK (S) and/or MATERIALS:
Title: Breads: A Baker’s Book of Techniques and Recipes
Edition: latest
Author: Jeffrey Hamelman
Publisher: Wiley
Materials: Proper Kitchen Uniform and tools to include:
1-8”or 10” chef knife; 1-4” pairing knife; 1-serrated bread knife
1-digital scale, and thermometer
1-set of measuring spoons and cups; 1-off-set spatula
1-metal bench scraper, 1 plastic scraper
Marker pens and notebook
Handouts and Printed Materials Provided by the Instructor.
Attached course outline written by: Janet Mar
Date: 07/09
Reviewed/Revised by:
Date: 07/09
Janet Mar/
Effective quarter of course outline:
09/FA
Associate Dean Jim Trebbien
Date:
Course Objectives, Topical Unit Outlines, and Unit Objectives must be attached to this form.
Created by the Institute for the Culinary Arts July 8, 2008
Metropolitan Community College
COURSE OUTLINE FORM
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TITLE: ARTISAN BREADS
PREFIX/NO:
CHRM 1250
COURSE OBJECTIVES/TOPICAL UNIT OUTLINE/UNIT OBJECTIVES
COURSE OBJECTIVES:
1. Identify and learn function of the major ingredients in artisan bread baking.
2. Identify and learn the proper use of the tools and equipments for production of artisan breads.
3. Learn the functions of yeast, levain, and other pre-ferments in bread baking.
4. Develop and reinforce basic organizational skills and procedures.
5. Produce a variety of artisan breads.
6. Apply bakeshop principles to address HACCP standards.
7. Be able to recognize quality standards for baked goods.
8. Improve professionalism to include teamwork, decision making and economy of motion.
TOPICAL UNIT OUTLINE/UNIT OBJECTIVES
UNIT I: INGREDIENT IDENTIFICATION AND FUNCTION
Students will be able to:
1. Identify and discuss the function of the major ingredients used in bread baking.
a. Flours/whole grains and legumes: wheat, rye, kamut, millet, oats, corn, quinoa, amaranth, fava
bean, soy, and an assortment of others.
b. Leavening agents-biological.
c. Fats- animal and vegetable fats and oils
d. Sugars- sucrose, glucose, lactose, fructose, maltose and other sweeteners.
e. Liquids-water, eggs and milk
2. Identify and learn the uses of tools and equipment for artisan bread making.
UNIT II: YEAST STARTERS, PATE FERMENTEE, BIGA, SPONGE, POOLISH, LEVAINS
Students will be able to:
1. Recognize a variety of yeast methods for leavening: poolish, biga, sponge, pate
fermentee and wild yeast levain.
2. Identify methods of producing lactic/acidic acid leavening agents.
3. Produce lactic/acidic-leavening agents.
4. Produce and maintain a wild yeast starter for course use.
5. Produce straight method starter for bread making.
UNIT III: STRAIGHT DOUGH BREADS
1. Recognize breads made with the straight dough methods.
2. Identify mixing, handling, baking and storing methods for these breads.
3. Produce a variety of breads using the straight dough method.
4. Evaluate items produced based on crust, crumb, taste, flavor, texture, and appearance.
UNIT IV: ARTISAN BREAD PRODUCTON METHODS
Students will be able to:
Created by the Institute for the Culinary Arts July 8, 2008
Metropolitan Community College
COURSE OUTLINE FORM
(Page 3 of 4)
1.
2.
3.
4.
Recognize a variety of rustic, artisan breads.
Demonstrate the function of mixing in artisan bread production.
Compare mixing method for straight dough breads.
Demonstrate the function of wheat gluten in dough making, fermentation and finishing of artisan bread
production.
5. Identify and execute different bread shaping techniques
6. Produce a variety of artisan breads made using wheat flour.
7. Evaluate and compare a variety of bread made with artisan and straight dough methods for quality based
on crust, crumb, texture, flavor, and appearance.
UNIT V: PREFERMENTS
Students will be able to:
1. Recognize a variety of bread products produced with pre-ferments.
2. Identify mixing, handling, baking and storing methods.
3. Produce artisan bread using a variety of pre-ferments.
4. Evaluate items produced based on crust, crumb, taste, flavor, texture, and appearance.
UNIT VI: LEVAINS
Students will be able to:
1. Recognize a variety of bread products produced with levain.
2. Identify mixing, handling, baking and storing methods.
3. Produce a variety of levain-style breads.
4. Evaluate items produced based on crust, crumb, taste, flavor, texture, and appearance.
UNIT VII: WHOLE GRAIN BREADS
Students will be able to:
1. Recognize a variety of breads made with whole grains.
2. Identify methods for preparation and mixing, baking and storage breads made with whole grains.
3. Understand the use of whole grain to address nutritional concerns.
4. Produce a variety of whole breads.
5. Evaluate the quality of these breads based on crust, crumb, texture, flavor and appearance.
UNIT VIII: RICH AND LAMINATED DOUGH
Students will be able to:
1. Recognize a variety of breads made with enriched and laminated dough.
2. Identify the function of ingredients specific to the dough.
3. Understand the mixing methods specific to these dough.
4. Produce a variety of rich dough and laminated bread items.
5. Evaluate the quality of these items based on crust, crumb, texture, flavor and appearance.
UNIT IX: DEAD DOUGH AND ARTISTIC DESIGNS
Students will be able to:
1. Recognize the ingredients for preparation of dead dough.
2. Identify methods for preparation and handling of dead dough.
3. Produce a dead dough project to specification.
4. Evaluate the aesthetic quality of the dead dough project.
Created by the Institute for the Culinary Arts July 8, 2008
Metropolitan Community College
COURSE OUTLINE FORM
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COURSE REQUIREMENTS/EVALUATION:
Upon completion of these units, the student should be able to bake breads using artisan methods. This
knowledge and skill will be evidenced by the student achieving a minimum score of 70% or higher on all
assessment measures.
COURSE OBJECTIVES/ASSESSMENT MEASURES
COURSE OBJECTIVES
1.Learn the function of the ingredients, tools and equipment in artisan
bread production.
2. Learn the functions of levain and other preferments in bread
production.
3. Produce artisan breads using a variety of mixing techniques
4. Produce a variety of baked specialty products.
5. Develop and reinforce basic organizational skills and procedures.
6. Apply bakeshop principles to address HACCP standards, nutrition
concerns.
7. Be able to recognize quality standards for artisan bread goods.
8. Improve professionalism to include teamwork, decision making and
economy of motion.
Created by the Institute for the Culinary Arts July 8, 2008
ASSESSMENT MEASURES
Quizzes, research reports and daily
lab grade.
Daily lab grade, oral presentations
and exams
Daily lab grades/ exams
Daily lab grades/ exams
Daily lab grades/ exams.
Daily lab grade/ exams
Daily lab grade/ exams.
Daily lab grade