Oct 30, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED CATALOG]

BKP 112 - Introduction to Baking Science


Lab: 3 Credits: 1
This course is the study of ingredient functions, product identification, weights and measures as they apply to baking. Students learn to identify various types of flours, leaveners, and pastry ingredients that affect the outcomes of their finished baked goods.

Prerequisite(s): Take ENG 032 , MAT 032  and RDG 032  with a minimum grade of “C”.
Course Topics:
  • Baking terms
  • Equipment and utensils used in baking and proper use and care.
  • Proper selection of equipment and utensils for specific application.
  • Ingredients used in baking.
  • Proper scaling and measurement techniques.
  • Basic math skills to recipe conversions.
  • Properties and function of various ingredients.
  • Production of yeast-leavened breads.
  • Preparing and evaluating the quality of a variety of yeast-leavened breads.
  • Quick-breads and the mixing methods utilized to produce them.
  • Preparing and evaluating the quality of a variety of quick-breads.
  • Pies and tarts and the mixing methods utilized to produce them.
  • Preparing and evaluating the quality of a variety of pies and tarts.
  • Cookie types and the mixing methods utilized to produce them.
  • Producing and evaluating the quality of a variety of types of cookies.
  • Cake types and the mixing methods utilized to produce them.
  • Uses of and preparation methods of various creams, custards, puddings and related sauces.
  • Various types, uses, and methods of preparation of dessert sauces.
  • Preparing and evaluating the quality of a variety of dessert sauces.

Textbooks:
Textbook information can be found on the Book Inn Web site www.sccsc.edu/bookstore
Required Materials:
  • Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59


Student Learning Outcomes:
  1. Practice sanitation and food safety regulations in a kitchen.
  2. Define baking terms.
  3. Identify equipment and its use in a bakeshop.
  4. Prepare and evaluate baked good items. 

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Policies that include:

  • Required materials for all online courses
  • Mandatory Attendance Requirement
  • Proctored Exams

Standard SCC Course Policies:
Please review the Standard SCC Course Polices on the following topics:

  • Academic Integrity
  • Academic Misconduct
  • Add/Drop period
  • Appeals Process
  • Class Attendance
  • Classroom Behavior (traditional and online)
  • Classroom Conduct/Expectations
  • Lab Procedures (general SCC policy regarding this)
  • Online Confidentiality
  • Services For Students with Disabilities
  • Withdrawal Policy


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Official Course Syllabus
2019-2020