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CUL 160 Baking and Pastry I
Credit Hours:  3
Effective Term: Fall 2018
SUN#: None
AGEC: None  
Credit Breakdown: 1 Lecture, 6 Labs
Times for Credit: 1
Grading Option: A, B, C, D, F

Description: Basic principles and techniques required for the commercial preparation of bakery products, including yeast-leavened breads, pies, tarts, quick breads, cookies, and cakes. Requires 16 hours of supervised experience catering events outside of class. Prerequisite: MAT082 or higher. Prerequisite or corequisite: RDG100 and CUL105.

Prerequisites: MAT082 or higher; RDG100 and CUL105 must be taken as a prerequisite or a corequisite.

Corequisites: RDG100 and CUL105 must be taken as a prerequisite or a corequisite.

Recommendations: None

Measurable Student Learning Outcomes
1. (Knowledge Level) Define baking terms. (CSLO # 2)
2. (Application Level) Identify equipment and utensils used in baking; demonstrate proper selection, use, and care of equipment and utensils for specific applications. (CSLO # 2)
3. (Comprehension Level) Identify ingredients used in baking and describe their properties and functions. (CSLO # 2)
4. (Application Level) Demonstrate proper scaling and measurement techniques. (CSLO # 2,3)
5. (Analysis Level) Apply basic math skills to recipe conversions based on servings required. (CSLO # 2,3,4)
6. (Evaluation Level) Prepare basic yeast-leavened breads and evaluate quality and sensory characteristics. (CSLO # 2,3)
7. (Analysis Level) Differentiate between the basic mixing methods for quick-breads, cookies, and cakes. (CSLO # 2)
8. (Evaluation Level) Prepare a variety of quick-breads, cakes, cookies, and pies, then evaluate quality and sensory characteristics of the products. (CSLO # 3)
9. (Evaluation Level) Prepare pate au choux, pastry cream, and creme anglaise, then evaluate their quality and sensory characteristics. (CSLO # 3)
10. (Synthesis Level) Demonstrate ability to mise en place ingredients and equipment, increase speed and accuracy, and work as a team member. (CSLO # 2,3,4)
11. (Application Level) Utilize safe food practices in all aspects of food production and service.(CSLO # 3)
Internal/External Standards Accreditation