CULA1530 Advanced Baking and Pastry
This course is designed to give the student advanced knowledge, skills and understanding of baking methods and techniques as done a restaurant setting. Topics covered are yeast breads, quick breads, cakes, pies, cookies, various pastries, desserts and dessert sauces.
Course Requirements and Evaluation
Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.
Learning Outcomes
The following outcomes will be addressed in the course:
Prepare food following proper sanitation practices and standards
Apply basic math skill to recipe conversions in a production setting
Demonstrate proper selection of equipment and utensils for specific application
Explain the variety of doughs and batters used in a quantity food production
Select appropriate mixing methods to produce various items
Use a baker's balance scale
Make yeast products in volume
Make quick breads in volume
Make cakes and icings in volume
Demonstrate advanced icing and decorating techniques
Prepare cookies, pies and pastries in volume
Prepare creams, custards, puddings, syrups and sauces
Prevent or retard the staling of baked items
Make frozen desserts such as ice cream, sherbet or sorbet
Demonstrate the presentations of baked goods and desserts in restaurant setting
Assess the quality of baked goods and desserts
Text and References
A list of textbooks required for this course is available at the
campus store and in eServices.
Course Scheduling
The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.
Accommodations Statement
Access Services - Reasonable accommodations are available to qualified students with documented disabilities. Upon attending an intake meeting with Access Services, qualified students will receive a letter listing the approved accommodations that they may provide to their instructors. If you have a documented disability that may require accommodations, contact HTC Access Services at
AccessServices@hennepintech.edu or
https://hennepintech.edu/current-students/access-services/index.html.
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details