2010-2011 School Year
Class Time A-9:30-10:55 B-8:00-9:25
Baking 1-2 is a fundamental class that covers the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Students focuses on the basic principles behind formulas–ratios, sequence, time and temperature–and how these factors impact all quality-baked products. Students will gain practical tool for training and an excellent hands-on material To start a path towards becoming a professional baker.
Contents of the class
Baking's Rich History and Understanding Food Safety and SanitationIntroduction to Baking
- Sanitation and Food Safety
Ingredients
- The Market Basket
- The Expanded Market Basket
- Specialty Ingredients
Equipment and Measuring
- Tools of the Trade
- Measuring Ingredients; Changing Formula Yields
Yeast Dough Mixing and Baking
- Baking Principles for Yeast Dough
- Yeast Leavened Dough
Laminated and Steam Leavened Dough
- Croissant, Danish, Puff Pastry and Cream Puff Dough
The Stove Top and Oven
- The Stove Top and Kettle
- Pies and Tarts
Cookies
- Cookie Variations
Chemical and Mechanical Leavening of Dough and Batter Formulas
- Biscuits, Quick Breads, and Doughnuts
- Cake Formulas and Mixing Methods
Enrobing and Garnishing Cakes and Pastries
- Icing, Frostings & Glazes
- Chocolate
Principles of Cake Decorating, Special Cakes and Pastries
- Cake Assembling and Decorating
- Specialty Cakes & Tortes
- Pastries & Desserts
Career Opportunities in Baking
- Certification
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