STANDARD COMPETENCIES:

 

 I.      Identify basic rules of measurement in baking.

 II.     Express formulas using baker`s percentages.

 III.    Compare various yeast products.

 IV.     List and describe the steps involved in preparing yeast dough.

 V.      Explain why baked goods become stale, and how to slow the process.

 VI.     List and describe the basic ingredients in baked products and their functions.

 VII.    Describe the characteristics of different yeast doughs.

 VIII.   List and describe the twelve steps in yeast dough production.

 IX.     List and describe the three basic dough mixing methods.

 X       Explain how to control yeast fermentation.

 XI.     Discuss the causes of common bread faults.

 XII.    Assemble ingredients, equipment and demonstrate how to make a yeast raised product.

 XIII.   Describe the characteristics and mixing methods of quick breads.

 XIV.    Describe the favorable characteristics of producing a custard.

 XV.     Explain sugar cooking and the role of sugar syrups in baking.

 XVI.    Discuss the preparation of basic creams, icings and dessert sauces.

 XVII.   Demonstrate making quick breads.

 XVIII.  Describe the importance of the use of mature fruit when assembling pies.

 XIX.    Compare and contrast the preparation of pie dough, short pastry, tarts and puff pastry, eclair paste, strudel and baked meringues.

 XX      Explain how to assemble, fill and bake pies.

 XXI.    Demonstrate how to successfully assemble various pies.

 XXII.   List and briefly describe cake mixing methods.

 XXIII.  Explain the importance of balance in cake formulas.

 XXIV.   Identify and describe three basic cake preparation fundamentals.

 XXV.    Explain assembling and icing simple cakes.

 XXVI.   Describe basic decorating techniques.

 XXVII.  Discuss cookie preparation fundamentals.

 XXVIII. Demonstrate successful preparation of cakes and cookies.

 XXIX.   Explain the preparation of custards, puddings, mousse, souffles and frozen desserts.

 XXX     List and describe traditional fruit desserts.

 XXXI.   Explain the importance of both simple and complex dessert presentation.

 XXXII.  Describe how chocolate, marzipan and boiled sugar items, are used to make decorations and showpieces.

 XXXIII. Demonstrate a finished dessert presentation using techniques learned in class.

 TOPICAL OUTLINE:

 

 I.      Introduction to Professional Baking: Ingredients.

 II.     Breads and Yeast Products:  Defining Breads.

 III.    Quick Breads and Basic Sauces: Scones, muffins, and alternate leavening agents: Custards and sauces for desserts.

 IV.     Pastries and Pies:  Sweet and short pie doughs, steam leavening.

 V.      Cakes and Cookies: Butter cookies, sponge, pound, and coffee cakes.

 VI.     Custards, Fruit Desserts, and Presentation.