FSVC 221 - Advanced Baking

3 Credits: (2 lecture, 4 lab)

Course Description
This advanced baking course is designed for passionate bakers looking to elevate their skills and expand their repertoire. Students will explore sophisticated techniques and innovative ingredients that define high-level baking, focusing on artisan bread, intricate pastries, and elegant desserts. The course delves into the science of baking, enabling participants to understand the underlying principles that influence flavor, texture, and presentation. Through hands-on practice and guided projects, students will develop a unique style while mastering the art of baking to impress both at home and in professional settings.

Note Spring semester only.

Prerequisite FSVC 121.

Text
Labensky, S.R., Martel, P.A. & Van Damme, E. (2020). On baking: A textbook of baking and pastry fundamentals (4th ed.). New York City, NY: Pearson.

Objectives
The student will be able to:
A. Demonstrate advanced baking techniques, including sourdough fermentation, laminated dough creation, and the preparation of intricate pastries and confections.
B. Articulate the chemistry and functionality of various baking ingredients, enabling informed choices that can impact the final product’s flavor and texture.
C. Adapt traditional recipes by experimenting with flavors and techniques, leading to unique creations that reflect personal culinary style.
D. Analyze common baking issues, allowing for consistent quality in all baked goods produced.
E. Explore advanced decorating and plating techniques, emphasizing the visual presentation of baked items to enhance their appeal in both home and professional contexts.
F. Execute multiple baking projects simultaneously, focusing on efficiency and workflow in a high-paced baking environment.
G. Identify best practices for maintaining consistency and quality in baking processes, including evidence-based techniques for flavor and texture optimization.
H. Create a diverse baking portfolio showcasing a range of advanced baked goods, which can be utilized for professional opportunities or personal branding in the culinary field.

Content
A. Baking ingredients.
B. Advanced baking techniques.
C. Yeast breads and quick breads.
D. Pies and pastries.
E. Cakes and frostings.
F. Cookies and other desserts.
G. Chocolate and candy.

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