FSVC 121 - Baking Essentials

3 Credits: (2 lecture, 4 lab)

Course Description
In this Baking Essentials course, students will embark on a delicious journey through the foundational techniques and principles of baking. From mastering the art of measuring ingredients and understanding baking chemistry to creating classic breads, pastries, and desserts, participants will develop essential skills in mixing, shaping, and decorating. Hands-on lessons will cover topics such as dough preparation, cookie variations, cake construction, and the importance of precision in recipes. Ideal for beginners and enthusiasts alike, this course will provide the knowledge and confidence needed to excel in the kitchen and elevate your baking to new heights.

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. 

I. Create a portfolio showcasing a range of baking techniques which can be utilized for professional opportunities or personal branding in the culinary field.

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 I will be evaluated by quizzes, a final exam, assignments, a baking project, student portfolio, and lab performance activities.