Latest Revision: 3/11/04

COURSE OUTLINE
Board Approval: 3/23/04
Palo Verde College
One College Drive, Blythe, CA
92225
(760) 921-5500

P a l o V e r d e C o l l e g e

1. Completed by the Course Initiator: Bruce Wallace

Subject Area and Course Number: Course Title:

CUA 131 Principles of Baking 1
New Course Revised Updated Static ID TOP Code Credit Status Request
For Credit-Not degree applicable
Classification Code SAM Code Course prior to college level
I=Occupational Education C=Clearly occupational Choose one:
Noncredit category Meets a unique need: Course duplicated: Demand/Enrollment Potential:
Choose one: Yes No Yes No Yes No
Transfer request Articulation request:
A=UC and CSU UC CSU CSU-GE IGETC CAN

2. Curriculum Committee Approval Date: 3/11/04

3. After Curriculum Committee approval, to be completed by the Office of Instruction:

TRANSFER
ARTICULATION APPROVAL STATUS
APPROVAL STATUS
Not Date of Approval Approval
Approval Pending Date Approved
Requested Submission Pending Denied
UC            
CSU            
CSU-GE            
IGETC            
CAN            

CATALOG DESCRIPTION:

Study in the fundamentals of baking, including ingredient composition and function, preparation and evaluation of yeast, roll-in
yeast, and quick breads, biscuits and muffins, cookies, shortened cakes, pies, custards, and recipe conversion. Students will be
required to follow hospitality department dress standards. TB clearance required.

UNITS: 2 HOURS: Lecture: 1.0 Laboratory: 3.0 Lecture/Lab:       Clinic/Field:      

ENTRY LEVEL SKILLS, PREREQUISITES, AND/OR COREQUISITES:

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Prerequisite: CUA 111

OBJECTIVES and LEARNING OUTCOMES:

Upon successful completion of the course the student will be able to:

1. Identify and practice proper techniques of sanitation and safety.

2. Practice proper techniques in station organization and timing.
3. Apply principles of baking production to obtain quality baked goods.
4. Skillfully operate equipment in baking lab.
5. Produce successfully yeast rolls, breads, roll-in yeast dough, quick breads, pies, shortened cakes, cookies, custards, puddings and sauces.
6. Compare and contrast standards for quality baked products.
7. Define terminology used in baker production.
8. Demonstrate skill to use given recipes.
9. Develop skill to alter standard baking recipes.
10. Evaluate finished product.

COURSE OUTLINE AND SCOPE:

1. Outline of Topics:

I. Introduction
A. Explanation of the duties of the baker/patissier
B. Demonstration of safe operation of equipment used in preparation of baked goods.
C. Definition of basic terminology
II. Basic Baking Skills
A. Weights and measures
1. Balance scale
2. Portion scale
3. Volume measures
4. Measuring spoons
B. Safe use and cleaning of small and large equipment
1. Floor mixer and attachments
2. Table mixers and attachments
3. Revolving oven
4. Convection Oven
5. Proof Box
6. Sheeter
7. Donut Fryer
C. Use of recipes and recipe conversion
D. Sanitation in bakeshop
1. Proper set up and use of pot sink
2. Personal sanitation
3. Bench and equipment cleaning
4. Proper food handling and holding temperatures
E. Baking theory
1. Yeast bread, quick bread, cookie, shortened cakes, pie production
2. Leavening process
3. Starch Cookery
III. Ingredients and their uses
A. Basic bread ingredients: flour, water, yeast, salt
B. Other ingredients: chemical leavening, shortening, sugar, eggs, milk, flavoring, spices, other additives
IV. Basic understanding of the production of:
A. Yeast bread: pan breads, soft and hard rolls, crisp crust breads, specialty breads
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B. Quick bread: biscuits, muffins, popovers, loaf breads
C. Shortened cakes: chocolate, white and yellow
D. Simple cookies, chocolate chip, peanut butter, oatmeal, brownies
E. Simple pudding: baked custard, bread pudding, crème anglaise
V. Evaluation
A. Learn the minimum standards for baked products
B. Learn to evaluate finished product as to crumb, texture, flavor, crust, etc.

2. Examples of Reading Assignments:

1. Textbook readings
2. Online resources

3. Examples of Writing Assignments:

Students will complete a written project and periodic essay assignments.

4. Appropriate Assignments to be completed outside of class:

1. Summaries of online resources

2. Project documentation and report

5. Appropriate Assignments that demonstrate critical thinking:

Periodic essays on baking topics.

6. Other Assignments:

Laboratory experiences and reports

METHOD OF EVALUATION:

1. Lab participation 10%

2. 2 Quizzes 20%
3. Project 20%
4. Essays 10%
5. Student Workbook 20%
6. Final exam 20%

METHOD OF INSTRUCTION:

Lecture, demonstration, group discussion, lab practice, videos, periodical and internet class searches.

TEXTS, OTHER READINGS AND MATERIALS:

(List typical or required primary sources, texts, and other materials; or reference college bookstore computerized listings,
etc.)

     
Texts:
1. Gisslen, W., Professional Baking, 3rd Edition.
2. Gisslen, W., Study Guide to Professional Baking, 3rd Edition.
Lab Manual PVC Bookstore
Student supplies uniform: chef coat, checkered pants, neckerchief, apron, side towel, hat, and work shoes.
Student supplied knife and utensils to include : chef's knife, paring knife, measuring spoons, pastry brush, vegetable peeler, wire whisk,
carrying case.

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 CUA 131, Principles of Baking I
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SIGNATURES:

COURSE INITIATOR: DATE:

LIBRARY: DATE:

CHAIR OF CURRICULUM COMMITTEE: DATE:

SUPERINTENDENT/PRESIDENT: DATE:

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