FSVC 121 - Baking Essentials

3 Credits: (2 lecture, 3 lab)

Course Description
This course explores the fundamentals of baking and focuses on the ingredients and techniques employed in the production of quality baked goods and dessert specialties. In lab, a variety of baked products are produced utilizing both scratch and convenience techniques.  

Note Fall semester only.

Text
Labensky, S. R., Martel, P. A., & Van Damme, E. (2016).  On baking: A textbook of baking and pastry fundamentals (3rd ed.).  New York City, NY:  Pearson. 

Objectives
The student will be able to: 

A.  Demonstrate organizational skills necessary to bake successfully. 

B.  Define the function of each of the major ingredients used in the bakeshop. 

C.  Explain the importance of wheat flour and gluten in producing baked products. 

D.  Identify the mixing factors that affect baked goods. 

E.  Demonstrate how leavening agents contribute to the quality of a baked item. 

F.  Demonstrate proper preparation of yeast products, pastries, quick breads, cakes, cookies, and other various desserts prepared in the bakeshop. 

G.  Describe how to substitute healthier ingredients for less healthy ones in baking recipes. 

H. Identify trends within the baking industry. 

Content
A. Baking ingredients. 

B. The science of mixing. 

C. Yeast breads and quick breads. 

D. Pies and pastries. 

E. Cakes and frostings. 

F. Cookies and other desserts. 

G. Healthy baking. 

Student Evaluation
Objectives A through H will be evaluated by quizzes, a final exam, assignments, a baking project, student portfolio, and lab performance activities.