Skagit Valley College

Catalog Course Search Details

This course has been changed from the previous catalog, the changed field(s) are highlighted in red:

 Course Title:   Baking Lab

 Title Abbreviation:   BAKING LAB

 Department:    CUL

 Course #:    165

 Credits:    10

 Variable:     No

 IUs:    15

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Introduction to bakeshop principles and operation, to include an orientation to the bakeshop equipment, safety, and sanitation. Course covers the basic techniques of making cookies, quick breads, pies, cream fillings, cakes, icings, yeast breads, classic pastries and specialty desserts.



Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 220

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks

Learning Outcomes

After completing this course, the student will be able to:

  1. Demonstrate basic Mise en place techniques.
  2. Demonstrate how to properly operate and maintain the equipment in a professional bakery.
  3. Demonstrate and explain proper sanitation and food handling procedures in the bakery.
  4. Identify, select, use and care for tools and equipment used in baking.
  5. Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.
  6. Apply basic math skills to recipe conversions.
  7. Understand and demonstrate the factors that control the development of gluten in baked products.
  8. Identify the major ingredients of baked goods and demonstrate and understand of their functions and characteristics.
  9. Produce a variety of pies and tarts including fruit, cream, and soft fillings. and various types of cookies.
  10. Prepare cakes and tortes demonstrating techniques used in mixing, panning, baking and basic decorating.
  11. Demonstrate how to properly use frozen and pre-prepared doughs, mixes and fillings.
  12. Demonstrate the fundamental principles of baking and producing yeast breads and pastries and specialty desserts.
  13. Demonstrate the proper techniques used to prepare laminated yeast dough.
  14. Prepare puff pastry dough, choux dough pastries, and the three basic types of meringue.
  15. Produce a variety of creams, custards and dessert sauces.
  16. Understand and demonstrate how to present and plate specialty desserts.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.9 Apply and/or create problem-solving strategies to successfully adapt to unpredictable and/or changing environments.

6. Individual Awareness & Responsibility

Definition: Understanding, managing, and taking responsibility for one’s learning and behavior in varied and changing environments.

Outcomes: Students will be able to . . .
6.2 Demonstrate standards of professionalism in manner, appearance, and setting appropriate to the context, including the classroom, workplace, and community.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.
7.2 Demonstrate knowledge of aesthetic principles.

8. Mathematical Reasoning

Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.

Outcomes: Students will be able to . . .
8.2 Correctly apply logical reasoning and mathematical principles to solve problems.

Course Contents

  1. Bakery safety and bakery sanitation.
  2. Basic math skills and recipe conversions; standard weights and measures.
  3. Gluten in baked products.
  4. Mise en place techniques. Dough and batter mixing techniques.
  5. Cookies, cakes, pies, quick breads.
  6. Yeast breads and laminated dough.
  7. Tortes: Preparation and assembly.
  8. Buttercreams, The proper care and use of a pastry bag.
  9. Frozen desserts.
  10. Classic pastries, Phyllo dough.
  11. Creams and Mousses.