Oct 25, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog [ARCHIVED CATALOG]

BKP 220 - Advanced Bakeshop


Class: 1 Lab: 6 Credits: 3
This course is a study of the preparation of advanced, classical, and international pastries. Emphasis is placed on producing quality commercial baked goods. 

Prerequisite(s): Take BKP 119  with a minimum grade of “C”. 
Course Topics:
  • Define and describe the steps in the production of yeast-leavened breads.
  • Prepare a variety of yeast-leavened breads.
  • Evaluate the quality of yeast-leavened breads.
  • Define and describe the variety of cake types and the mixing methods utilized to produce them.
  • Prepare a variety of cakes.
  • Evaluate the quality of prepared cakes.
  • Demonstrate basic icing and decorating techniques.
  • Evaluate the quality of iced and decorated cakes.
  • Define and describe the variety of laminated dough.
  • Explain the process of lamination as it applied to dough.
  • Prepare a variety of laminated dough products.
  • Evaluate the quality of prepared laminated dough products.
  • Define and describe pate choux, its uses, methods of preparation, baking and finishing.
  • Prepare a variety of pate choux products.
  • Evaluate the quality of prepared pate choux products.
  • Define and describe meringues, its various types, uses, and methods of preparation.
  • Prepare a variety of meringues.
  • Evaluate the quality of prepared meringues.
  • Define and describe creams, custards, puddings and related sauces.
  • Describe various types of uses and preparation methods of various creams, custards, puddings and related sauces.
  • Evaluate the quality of prepared creams, custards, puddings and related sauces.
  • Define and describe the various types, uses, and methods of preparation of dessert sauces.
  • Prepare a variety of dessert sauces.
  • Evaluate the quality of prepared dessert sauces.
  • Discuss the application of mixes and other value added products.
  • Define and describe variety of fillings and toppings for pastries and baked goods.
  • Discuss methods of preparation and finishing techniques for various fillings and toppings.
  • Prepare a variety of filling and finishing for pastries and baked goods.
  • Demonstrate the presentation of bakes goods and desserts.
  • Evaluate the quality of presentations of bakes goods and desserts.
  • Discuss nutritional concerns as they apply to baking.
  • Discuss recipe modification to create more nationally beneficial baked goods and desserts. 

 


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. Prepare and evaluate bakery and pastry items using the correct time line and production techniques.
  3. Convert a classic dessert into a healthier version with nutritional information and cost analysis.
  4. Produce an individual plate dessert using the 4 parts of a plated dessert, buffet and a la minute plating techniques. 

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 Polic


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Official Course Syllabus
2019-2020