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Sep 07, 2024
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BKP 220 - Advanced Bakeshop Lecture Hours: 1 Lab Hours: 6 Credits: 3
Description: 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 website 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:
- 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 Course Policies that include:
- Identity Verification
- Required materials for all online courses
- Mandatory Attendance Requirement
- Orientation and Support
- Proctored Exams
Standard SCC Course Policies: Please review the Standard Course Policies on the following topics:
- Academic Integrity
- Add/Drop period
- Attendance
- Classroom Conduct
- Equal Access
- IT Access
- Online Behavior
- Online Confidentiality
- Services For Students with Disabilities
- Student Concerns
- Student Help Services
- Withdrawals
![SCC Logo](/mime/media/21/418/SCC-logo-footer.jpg) Official Course Syllabus 2024-2025
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