HRM 124 - Introduction to Baking and Pastry

• Explore the role of Baking and Pastry in the Culinary Arts
  • Examine the role of pastry chef in the foodservice industry.
  • Compare baking and pastry production with savory production.
  • Discuss and examine current topics and trends in baking and pastry.
• Demonstrate proficiency with fundamental bakeshop procedures.
  • Operate standard bakeshop equipment safely and correctly.
  • Utilize pastry and specialty handtools safely and correctly.
  • Measure ingredients accurately and consistently.
  • Participate in group based production.
  • Observe principles of sanitation during production.
  • Manage available workspace and ovens efficiently and safely.
  • Practice basic kitchen sanitation procedures.
  • Develop respect for a clean and orderly maintenance of all kitchen equipment and machinery.
  • Observe rules of basic kitchen safety in all areas of the kitchen environment.
  • Respect the importance of regular sanitation and cleaning requirements.
  • Accept responsibility for the completion of all assigned tasks.
• Identify the nine stages of the baking process.
  • Identify the nine stages of the baking process.
  • Develop an understanding of the scientific basis of the baking process.
  • Develop an understanding of the role of individual components in the baking process.
  • Incorporate understanding of food science with the production process
• Identify pastry terms and vocabulary
  • Practice using correct terminology for pastry equipment and techniques.
  • Utilize correct pronunciation of pastry terms.
  • Develop a familiarity with French culinary terms.
• Calculate baking measurements, formulas and conversions.
  • Calculate and convert baking measurements correctly.
  • Utilize kitchen math to make recipe calculations.
  • Utilize beam, spring and digital scales to measure ingredients correctly.
  • Develop familiarity with the avoirdupois and imperial system of measurement.
  • Respect importance of careful measurement in the pastry kitchen environment.
• Prioritize baking and pastry production tasks during lab periods.
  • Develop efficient and clean work habits.
  • Prioritize efficient production of assigned items.
  • Manage ovens efficiently and safely.
  • Identify items requiring refrigeration or freezing.
  • Coordinate production with other groups.
• Demonstrate appropriate teamwork in the bakeshop.
  • Respect the work of other students.
  • Respect the advice and guidance of the chef instructor.
  • Utilize your workspace efficiently.
  • Coordinate the use of equipment and space with others.
  • Coordinate production with members of your group.
  • Communicate with members of your group.
  • Coordinate sanitation tasks within a group environment.
  • Accept responsibility for sanitation tasks within a group environment.
• Identify and explain different mixing methods.
  • Develop bread shaping skills.
  • Demonstrate understanding of the bread baking process.
  • Examine the process of yeast fermentation.
  • Produce assorted types and shapes of rolls.
  • Produce assorted sweet breads.
  • Produce assorted lean breads.
  • Produce assorted quick breads.
  • Acquaint self with a variety of ethnic breads.
  • Critique the quality of the final product.
• Produce assorted yeast breads.
  • Prepare basic doughs.
  • Prepare basic custards.
  • Prepare pie doughs and pie fillings.
  • Prepare choux paste and products.
  • Accept responsibility for the completion of all assigned tasks.
  • Demonstrate respect for the advice and guidence of the chef instructor.
  • Critique the quality of the final product.
• Produce assorted high fat and foam type cakes.
  • Produce assorted cakes.
  • Produce assorted buttercreams and icings.
  • Develop basic cake decorating skills.
  • Critique the quality of the final product.
• Explain the functions of common bakeshop ingredients.
  • Identify strengtheners.
  • Identify sweeteners.
  • Identify thickeners.
  • Identify leaveners.
  • Identify shorteners.
  • Identify flavorings.
  • Explain how ingredients interact before, during and after the baking process.
• Produce introductory level baked products.
  • Produce assorted quick breads and cookies.
  • Produce assorted custards.
  • Produce assorted meringue products.
  • Produce a variety of baked goods.
• Troubleshoot production and recipe problems.
  • Evaluate the results of bakeshop production.
  • Identify measurement mistakes.
  • Identify mistakes in mixing method.
  • Identify mistakes of the baking process.
  • Communicate clearly with others during production.