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CUL 260 Baking and Pastry II
Credit Hours:  3
Effective Term: Fall 2016
SUN#: None
AGEC: None  
Credit Breakdown: 1 Lecture, 6 Labs
Times for Credit: 1
Grading Option: A, B, C, D, F
Cross-Listed:


Description: Build on principles and techniques introduced in Baking and Pastry I and learn advanced skills to produce a variety of bakery, pastry, savory and dessert items. Requires 16 hours of supervised experience catering events outside of class.

Prerequisites: CUL160 or HRM 250

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Application Level) Use proper baking terminology in reference to equipment, procedures, and ingredients.
2. (Application Level) Select and demonstrate proper measurement method per ingredient.
3. (Application Level) Calculate changes in ingredient measurements and equipment when varying production quantity.
4. (Analysis Level) Describe the function of ingredients in formulas and demonstrate ability to manipulate and substitute ingredients in the formulas based on factors such as nutritional concerns and ingredient availability.
5. (Evaluation Level) Prepare products utilizing egg foams, meringues, gelatin, phyllo dough, and laminated dough, then evaluate quality and sensory characteristics of products.
6. (Synthesis Level) Organize for large events; prepare menu, manipulate formulas, prepare purchasing sheets, calculate staffing needs and preparation timeline, calculate profit, and execute quantity food production.
7. (Analysis Level) Analyze products and hypothesize possible problems and solutions based on observed characteristics of the product.
8. (Application Level) Select products appropriate for advance production and apply proper holding methods for optimal quality.
9. (Synthesis Level) Develop ability to work with increased speed, cleanliness, accuracy, and confidence.
Internal/External Standards Accreditation
None