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  • Introduction to Baking
  • Not Identified
  • 180
  • Community College Use Only (X)
  • 3
  • 0000
  • Not Identified

This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.

Sanitation and Safety

  1. Sanitation and Safety Review 

  2. Principles of the Bakeshop 

    1. Recipes, weights, measures, and equipment
    2. Ingredients and their functions

    3. Factors affecting doneness 

  3. Quick Breads - Types, Techniques and Standards
  4. Yeast Products - Types, Techniques and Standards
    1. Yeasts 

    2. Sweet Dough 

    3. Dough handling, makeup, baking, finishing and storing 

  5. Pie Dough and Pies - Types, Techniques and Standards 

  6. Cookies - Types, Techniques and Standards 

  7. Cakes - Types, Techniques and Standards 

    1. High Ratio, Creaming, Pound, Butter 

    2. Foam Style 

  8. Cake Decorating - Types, Techniques and Standards 

  9. Custards, Creams, Frozen Desserts and Sauces - Types, Techniques and Standards

Listed in Course Objectives

At the conclusion of this course, the student should be able to:

  1. List the properties for each baking ingredient 

  2. Calculate formulas for all types of dough, batters, icings, and fillings. 

  3. Identify, utilize and care for equipment and tools through experience and supervision. 

  4. Demonstrate the ability to use weights and measures. 

  5. Outline the use and effects of stabilizers and emulsifiers in icings. 

  6. Identify standards of quality for baked goods 

  7. Demonstrate mixing and baking procedures and operational procedures. 

  8. Produce all types of yeast and sweet goods. 

  9. Prepare baking and pastry items in a time-restricted quality-minded setting. 

  10. Prevent food poisoning and food-borne diseases by exercising proper hygiene, food handling and storage habits. 

  11. Improve professionalism to include teamwork, decision making, and economy of motion 


Methods of Instruction may include, but are not limited to, the following:

  1. Audio/Visual Aids

  2. Demonstration
  3. Discussion
  4. Field Trips

  5. Group Exercises
  6. Guest Speakers
  7. Individualized Programs
  8. Lab

  9. Lecture

Professional Baking, Wayne Gisslen, John Wiley & Sons

On Baking, Labensky

The Pastry Chef's Companion, Rinsky, John Wiley & Sons

Baking and Pastry, Mastering the Art and Craft, The Culinary Institute of America

  • No

  • Not Identified

  • Not Identified

  • Industry standard and expectation

  • Finalized July 5, 2016

    Courses approved for C-ID descriptors marked with the suffix "X" might not be CSU transferrable.

  • Not Identified

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