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Course Information
Family & Consumer Sciences
Foundations in Baking I
This course will introduce students to the principles of the bakeshop. In this first class of a two part group, students will learn these ingredients and how the uses apply to the final product. They will also learn a variety of bakery products that can be used in the restaurant, hotel, or any other food service operation.
Carla Campbell
Upon completion of this course the student should be able to:
-Define baking terms.
-Identify equipment utensils used in baking and discuss proper use and care.
-Demonstrate proper selection of equipment and utensils for specific application.
-Identify ingredients used for baking.
-Demonstrate proper scaling and measurement techniques.
-Apply basic math skills to recipe conversions.
-Describe properties and list function of various ingredients.
-Prepare crusty, soft and speciality yeast products.
-Prepare quickbreads.

Select assessments from:
- Hospitality: Bakery Cook - CTTC
- Culinary Arts Access - ACF/NOCTI
- Hospitality ProStart Certification
American Culinary Federation

National Restaurant Association (ProStart)
On Cooking: A Textbook of Culinary Fundamentals

COURSE MANUAL: Introduction to Culinary Arts

Introduction to Culinary Arts CIA 2007
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Hospitality Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Food Services