Sep 30, 2020
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”.
- 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.
Textbook information can be found on the Book Inn Web site
- Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.
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:
- Practice sanitation and food safety regulations in a kitchen.
- Prepare and evaluate bakery and pastry items using the correct time line and production techniques.
- Convert a classic dessert into a healthier version with nutritional information and cost analysis.
- 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
Face Covering Requirements:
All faculty, staff and students must wear a face mask/covering at all times (absent a medical condition) on all SCC campuses when safe social distancing measures are not possible or difficult to follow. For further details, refer to the Student Guidelines for Face Coverings and Social Distancing on the SCC Coronavirus COVID-19 Information page.
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
Official Course Syllabus