Oct 04, 2023  
2016-2017 Catalog 
2016-2017 Catalog [PAST CATALOG]

HRM 124 - Introduction to Baking and Pastry

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Learn professional bread production, including yeast breads, sweet dough and quick breads. Produce basic doughs, pies, cookies, custards and choux pastry. Basic baking principles, bakery procedures and sanitation are emphasized. Lab fee $145.

Prerequisite or Corequisite: A current ServSafe sanitation certification, HRM 119 , or permission of the Director of the HCAT Institute.

Note: Student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.

Course Outcomes
Upon successful completion of this course, students will be able to:
  • 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.
Core Competencies
Core 1 Communication Core 3 Information Literacy Core 5 Self Management Core 6 Scientific Reasoning Core 7 Quantitative Reasoning Core 10 Innovative and Critical Thinking