BKP 119 - Introduction to Baking and Pastry

1. Define and describe the steps in the production yeast-leavened breads.
2. Prepare a variety of yeast-leavened breads.
3. Evaluate the quality of yeast-leavened breads.
4. Define and describe the variety of cake types and the mixing methods utilized to produce them.
5. Prepare a variety of cakes.
6. Evaluate the quality of prepared cakes.
7. Demonstrate basic icing and decorating techniques.
8. Evaluate the quality of iced and decorated cakes.
9. Define and describe the variety of laminated dough.
10. Explain the process of lamination as it applies to dough.
11. Prepare a variety of laminated dough products.
12. Evaluate the quality of prepared laminated dough products.
13. Define and describe pate choux, its uses, method of preparation, baking and finishing.
14. Prepare a variety of pate choux products.
15. Evaluate the quality of prepared pate choux products.
16. Define and describe meringues, its various types, uses, and methods of preparation.
17. Prepare a variety of meringues.
18. Evaluate the quality of prepared meringues.
19. Define and describe creams, custards, puddings and related sauces.
20. Describe various types of uses of and preparation methods of various creams, custards, puddings and related sauces.
21. Prepare a variety of creams, custards, puddings and related sauces.
22. Evaluate the quality of prepared creams, custards, puddings and related sauces.
23. Define and describe the various types, uses, and methods of preparation of dessert sauces.
24. Prepare a variety of dessert sauces.
25. Evaluate the quality of prepared dessert sauces.
26. Discuss the application of mixes and other value added products.
27. Define and describe variety of fillings and toppings for pastries and baked goods.
28. Discuss methods of preparation and finishing techniques for various fillings and toppings.
29. Prepare a variety of filling and finishing for pastries and baked goods.
30. Demonstrate the presentation of baked goods and desserts.
31. Evaluate the quality of presentations of baked good and desserts.
32. Discuss nutritional concerns as they apply to baking.
33. Discuss recipe modification to create more nationally beneficial baked goods and desserts.

• Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

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

1. Identify and practice locally enforced food code standards as regulated and inspected by SC DHEC.
2. Define and integrate common vocabulary of baking terms.
3. Outline the proper and effective use of baking/pastry utensils and equipment. 
4. Define, describe, prepare and evaluate baked good items, using correct basic principles and techniques.

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