Course Outline of Record

Item	Value
Eff Term	Fall 2026
Curriculum Committee Approval Date	11/12/2025
Top Code	130630 - Culinary Arts (CTE)
Units	2 Total Units (Lecture Units 0.5;  Lab/Other Units 1.5)
Hours	90 Total Hours (Lecture Hours 9; Lab Hours 81)
Total Outside of Class Hours	18
Total Student Learning Hours	108
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	Yes
Basic Skills	Not Basic Skills (N)
Repeatable	No
Open Entry/Open Exit	No
Grading Policy	Standard Letter (S)

Course Description

Study the fundamentals of baking, including ingredient composition and function, preparation and evaluation of yeast, roll-in yeast, and quick breads, biscuits and muffins, cookies, shortened cakes, pies, custards, and recipe conversion. Students will be required to follow the hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds. PREREQUISITE: FBM A102 or FSM A160 or concurrent enrollment. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

1. Demonstrate competence in making bread, cookies, custards, and doughs, while operating with professional tools and equipment.

Course Objectives

• 1. Identify and practice proper techniques of sanitation and safety.
• 2. Practice proper techniques in station organization and timing.
• 3. Apply principles of baking production to obtain quality baked goods.
• 4. Skillfully operate equipment in baking lab.
• 5. Produce successfully yeast rolls, breads, roll-in yeast dough, quick breads, pies, shortened cakes, cookies, custards, puddings and sauces.
• 6. Compare and contrast standards for quality baked products.
• 7. Define terminology used in bakery production.
• 8. Demonstrate skill to use given recipes.
• 9. Develop skill to alter standard baking recipes.
• 10. Evaluate finished product.

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Lecture Content

1. Introduction
   1. Explanation of the duties of the baker/patissier
   2. Demonstration of safe operation of equipment used in preparation of baked goods
   3. Definition of basic terminology
2. Basic Baking Skills
   1. Weights and measures
      1. Balance scale
      2. Portion scale
      3. Volume measures
      4. Measuring spoons
   2. Safe use and cleaning of small and large equipment
      1. Floor mixer and attachments
      2. Table mixers and attachments
      3. Revolving oven
      4. Convection oven
      5. Proof Box
      6. Sheeter
      7. Donut fryer
   3. Use of recipes and recipe conversion
   4. Sanitation in bakeshop
      1. Proper set up and use of pot sink
      2. Personal sanitation
      3. Bench and equipment cleaning
      4. Proper food handling and holding temperatures
   5. Baking theory
      1. Yeast bread, quick bread, cookie, shortened cakes, pie production
      2. Leavening process
      3. Starch cookery
   6. Ingredients and their uses
      1. Basic bread ingredients: flour, water, yeast, salt
      2. Other ingredients: chemical leavening, shortening, sugar, eggs, milk, flavoring, spices, other additives
   7. Basic understanding of the production of:
      1. Yeast bread: pan breads, soft and hard rolls, crisp crust breads, specialty breads
      2. Quick bread: biscuits, muffins, popovers, loaf breads
      3. Shortened cakes: chocolate, white and yellow
      4. Simple cookies, chocolate chip, peanut butter, oatmeal, brownies
      5. Simple pudding: baked custard, bread pudding, cr me anglaise
   8. Evaluation
      1. Learn the minimum standards for baked products
      2. Learn to evaluate finished product as to crumb, texture, flavor, crust, etc.

Lab Content

1. Measurements
   1. Fractions, Ounces/Pounds
   2. Scaling ingredients by weight and volume
2. Cookies
   1. Mixing and production methods
3. Tarts
   1. Dough mixing and production methods
   2. Fillings for baked tarts
4. Quick Breads
   1. Biscuits and muffins: Mixing and production methods
5. Donuts
   1. Mixing and production methods
6. Pie dough and pies Crusts and fillings
   1. Mixing and production methods
7. Cakes
   1. Creaming, one and two-stage methods
   2. Scaling, panning, baking, de-panning, storage
8. Custards and sauces
   1. Basic custards, fillings, and sauces
   2. Baked and stove-top production
9. Yeast doughs
   1. Soft dough- dinner rolls
   2. Rich dough- braided challah and caramel rolls/cinnamon rolls
   3. Crisp crust dough- sourdoughs
   4. Rolled-in yeast dough - croissant and Danish

Method(s) of Instruction

• Lecture (02)
• Lab (04)

Instructional Techniques

Lecture, demonstration, group discussion, lab practice, videos, periodical and internet class searches

Reading Assignments

Text and online lecture assignments, 30 minutes per week

Writing Assignments

Students will complete a written project and periodic essay assignment, approx. 5 hours. Proficiency is evaluated during laboratory as well as practical baking test.

Out-of-class Assignments

Production of bread product, approx. 5 hours total

Study Non-Contact Hours Recommended

18

Methods of Student Evaluation

• Midterm Exam
• Final Exam
• Short Quizzes
• Written Assignments
• Projects (Individual/Group)
• Problem Solving Exercises
• Skills Demonstration

Demonstration of Critical Thinking

Lab participation and practical exams Quizzes, exams, written assignments, reports, and student workbook

Required Writing, Problem Solving, Skills Demonstration

Students will complete a written project and periodic essay assignment. Proficiency is evaluated during laboratory as well as practical baking test.

Resources Subscreen

• Textbook: Wayne Gisslen. Professional Baking, 8th edition. Wiley (2022).
• Other: . . ().
• Other: . . ().

Eligible Discipline(s)

• Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.