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COURSE OUTLINE
COURSE TITLE: Baking Essentials

COURSE CODE: HTM 23

Approved By: Mignon Walters Date: October 1st 2018

Programme Head:

Mignon Walters
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SECTION I: THE COURSE AND THE LECTURER

COURSE TITLE AND Baking Essentials

CODE HTM 23

CONTACT HOURS 105 hours

CREDITS 4

COURSE PREREQUISITES N/A

COURSE DAY(S) AND

As per Timetable September 2018
TIMES

LOCATION OF CLASS As per Timetable September 2018

LOCATION OF LABS As per Timetable September 2018

LECTURER’S NAME Mr. A. Seepaul

CONTACT TELEPHONE: To be advised by the lecturer

INFORMATION E-MAIL: [email protected].

OFFICE HOURS To be advised by the Lecturer

IMPORTANT DATES As per Academic Schedule September 2018

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SECTION II: THE COURSE

COURSE RATIONALE AND DESCRIPTION

This course is designed to teach participants baking fundamentals. The main focus will be on
methodology and not recipe production.

Participants will learn how to produce different baked items using different mixing methods. Students
will possessed both the theoretical and practical knowledge in the techniques in making breads, pastries
and cakes.

COURSE GOALS AND OBJECTIVES

COURSE GOAL 1: Provide practical and theoretical competence while learning new skills within
the pastry department.

Objectives:

 Use the correct procedures and techniques to prepare a variety of breads, cakes and pastries
 Use the core principles of baking to modify standard recipes to create similar items.
 Apply knowledge of baking ingredients to evaluate the quality of finished baked products.

COURSE GOAL 2: Demonstrate an awareness of safe, healthy and hygienic work practices by
applying the principles of HACCP

 Recall and observe the seven principles of HACCP in the kitchen

 Clean and sanitize work surfaces using correct solutions before and after work
 Display personal hygiene when in a production environment

COURSE GOAL 3: Operate small and large bakery equipment safely and correctly.

Objectives:

 Start and manipulate small equipment correctly

 Start and manipulate large equipment safely
 Clean and sanitize equipment before and after use
 Stow equipment correctly and safely
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COURSE CONTENT
THEORY

DEMOS & PRACTICE KNEADING & MIXING METHODS

BREADS: Lean Yeast Doughs (Straight Dough, Sponges, Pre-Ferments & Sourdoughs)

Rich Yeast Doughs (Modified Straight Dough, Sponges, & Lamination)

Quick Breads & Doughnuts, Fritters, Pancakes & Waffles

PASTRIES: Cookies, Pies & Tarts Pastry Basics.

Creams, Sauces & Plate Presentation

CAKES: Custards, Puddings, Mousses & Soufflés

High Fat Cakes, Foam Cakes & Specialty Cakes

TEACHING AND LEARNING STRATEGIES

 Active Learning -
 Collaborative Learning
WK.8
Critical Thinking
FROZEN AND FRUIT DESSERTS
 Discussion Strategies
 Experiential Learning
 Learner –Centered Teaching

COURSE ASSESSMENT
First Assessment: Breads (30%) – (Theory – 10% and Practical – 20%)

Second Assessment: Cookies and Pastries (30%) – (Theory – 10% and Practical – 20%)

Third Assessment: Cakes (30%) – (Theory – 10% and practical – 20%)

APP: 10%

TOTAL: 100%
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COURSE TEXTS AND INSTRUCTIONAL MATERIAL

 Gisslen, W. (2017). Professional baking (7th Ed.) John Wiley & Sons, Inc.,
Hoboken, New Jersey Published simultaneously in Canada.
(Recommended text)

 Labensky, S. (2016). On baking. Prentice Hall (3rd Ed. Updated) Reference text

 Figoni, P. (2003). The Science of baking: Wiley, John & Sons, Incorporated(reference
text )
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SECTION III: THE COURSE SCHEDULE

SPECIFIC OBJECTIVES
SESSION: METHODS OF
SESSION TITLE/OUTLINE At the end of the session, students will RESOURCES
DATE INSTRUCTION
be able to:

 Identify the principal pieces of

equipment used in pastry making and
indicate their uses

 Describe the major events in the

history of baking.

 Discuss the characteristics and

Theory Sessions
functions of the major baking
An introduction to the tools and ingredients Class discussion, lecture,
WEEK 1: Professional Baking
equipment used in baking group
 Explain the factors that control the
Days 1-2 Tools of the trade
Introduction to Baking Science development of gluten in baked
assignments
products

 List and describe the twelve basic steps

in the production of yeast goods

 Proper Measurement and Conversion

 Faults and causes in breads

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SPECIFIC OBJECTIVES
SESSION: METHODS OF
SESSION TITLE/OUTLINE At the end of the session, students will RESOURCES
DATE INSTRUCTION
be able to:

 Proper scaling
A) Scaling & Mixing (week 1) Class discussion
 Develop Gluten for doughs Professional Baking
Theory & Practical Practical
Day 3  Explore the mixing methods for Ingredients
Molding Exercise Hands on
breads

 Proper Molding of Bread Doughs

 Understand different make-up Professional Baking Class discussion, lecture,

B) BREADS (weeks 2 & 3)
techniques
Ingredients Practical demonstration
WEEK 2 Theory & Practical
 Prepare soft rolls
Student participation
Day 1: Lean Yeast Dough Breads
 Prepare loaf breads
(Soft rolls, Baguette, French bread)
 Prepare French bread

Theory & Practical Professional Baking Class discussion, lecture,

 Prepare breads using the sponge
Lean Yeast Dough Breads Cont’d method Ingredients Practical demonstration
Day 2:
(Ciabatta, White Pan Bread,  Prepare local bread items Student participation
Focaccia, Sada, Fried Bake)

 Understand the lamination process

Theory & Practical Professional Baking
for Rich Yeast Doughs Class discussion, lecture,
Day 3: Rich Yeast Dough Breads Baking Ingredients ,
 Prepare Croissants
(Croissants, Danish) Baking Equipment
 Prepare Danish
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SPECIFIC OBJECTIVES
SESSION: METHODS OF
SESSION TITLE/OUTLINE At the end of the session, students will RESOURCES
DATE INSTRUCTION
be able to:

 Prepare Brioche

 Produce a variety of toppings and Class discussion, lecture,

Theory & Practical fillings for rich yeast dough Professional Baking
WEEK 3 Practical demonstration
Rich Yeast Dough Breads Cont’d  Understand the make-up Baking Ingredients
Day 1 techniques for croissants and Student participation
(Hot Cross Buns, Stollen, Brioche)
Danish
 Prepare both sweet and savory
fillings for laminated products

Theory & Practical  Understand the three mixing

methods for Quick Breads – Class discussion, lecture,
Quick Breads Biscuit, Creaming and Muffin Professional Baking
Method) Practical demonstration
Day 2: (plain Muffins, banana bread, Trini Baking Ingredients
 Prepare biscuits and scones
sweetbread, cranberry scones, Student participation
biscuits)  Prepare muffins

 Prepare loaf breads

 Understand the Modified Straight

Theory & Practical Class discussion, lecture,
Dough Method
Professional Baking
Deep Fried Desserts Practical demonstration
Day 3:  Prepare doughnuts
Baking Ingredients
(Yeast Raised Doughnuts, Student participation
 Prepare fritters
Pancakes, Fritters)
 Breads Assessment
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SPECIFIC OBJECTIVES
SESSION: METHODS OF
SESSION TITLE/OUTLINE At the end of the session, students will RESOURCES
DATE INSTRUCTION
be able to:

 Understand the method for Choux

C) Pies, Tarts, Classic Pastries Pastry
and Cookies (weeks 4 & 5)  Understand method for Churn Professional Baking Class discussion, lecture,
Frozen Desserts
Theory & Practical
WEEK 4 Baking Ingredients Practical demonstration
 Understand the preparation for
Pastry Basics, Custards & Churn
Day 1: Custards Student participation
Frozen Desserts
 Prepare Choux Pastry
(Crème Anglaise, Choux Pastry-
Éclairs, Puffs and Florentines)  Prepare a variety of formation with
the Choux Pastry

 Understand the difference between

baked and unbaked pies
Professional Baking Class discussion, lecture,
 Prepare Flaky Pastry
Theory & Practical
Baking Ingredients Practical demonstration
Day 2:  Prepare Mealy Pastry
Pastry Cream, Pie Doughs &
Student participation
Chocolate Ganache  Prepare Pastry Cream

 Prepare Chocolate Ganache

 Assemble Choux Pastry

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SPECIFIC OBJECTIVES
SESSION: METHODS OF
SESSION TITLE/OUTLINE At the end of the session, students will RESOURCES
DATE INSTRUCTION
be able to:

 Understand the creaming method

in cookies
Theory & Practical
 Understand the one stage method
Cookies
in cookies
Tarts Shells
 Understand the sponge method in
Day 3: (Pâte Brisée & Pâte Sucrée) cookies Professional Baking Class discussion, lecture,
 List the characteristics of cookies Baking Ingredients Practical demonstration
 Prepare four make- up methods Student participation
for cookies (bagged, dropped,
rolled, molded)

 Prepare pâte brisée

 Prepare pâte sucrée

 Understand puff pastry techniques

Theory & Practical and make up. Professional Baking Class discussion, lecture,

WEEK 5 Puff Pastry  Prepare laminated dough for Puff Baking Ingredients Practical demonstration
Pastry
Day 1: (Blitz & Classic Puff Pastry) Student participation
 Prepare the four remaining make-
Cookies cont’d up methods for cookies (icebox,
bar, sheet, stencil)
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SPECIFIC OBJECTIVES
SESSION: METHODS OF
SESSION TITLE/OUTLINE At the end of the session, students will RESOURCES
DATE INSTRUCTION
be able to:

 Understand the term “Baked” and

“Unbaked” Tarts)

Theory & Practical  Assemble tarts Professional Baking Class discussion, lecture,

Assemble Tarts using different  Prepare Pastry Cream Baking Ingredients Practical demonstration
Day 2:
fillings)  Prepare Fruit Coulis Student participation
Tempering of Chocolate  Understand how to temper
chocolate

 Temper chocolate

 Understand “Baked” and “Unbaked

Pies

 Prepare fruit filling

Professional Baking Class discussion, lecture,
Theory & Practical  Prepare custard filling
(Assemble pies, Make-up  Assemble pies Baking Ingredients Practical demonstration
Day 3: techniques for Puff pastry- vol-au-
 Understand Make-Up Techniques Student participation
vents, pinwheels, palmers,
turnovers) for Puff Pastry

 Prepare different fillings for Puff

Pastry

 Pastry Assessment
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SPECIFIC OBJECTIVES
SESSION: METHODS OF
SESSION TITLE/OUTLINE At the end of the session, students will RESOURCES
DATE INSTRUCTION
be able to:

 Understand the mixing methods

for high fat cakes
D) CAKES (weeks 6 & 7)
Professional Baking Class discussion, lecture,
 Understand the faults and causes
Theory & Practical
WEEK 6 in cakes Baking Ingredients Practical demonstration
High Fat Cakes
Day 1:  Prepare high fat cakes using the Student participation
(Carrot Nut Cake, Fruit Cake, Creaming Method
Marble Pound Cake)
Prepare high fat cakes using the
One-Stage Method

 Understand different techniques

Theory & Practical for dessert presentation Professional Baking Class discussion, lecture,

Glazes and Icings  Prepare Glazes Baking Ingredients Practical demonstration

Day 2
Dessert Presentation  Prepare icings for dessert Student participation
presentation
Sorbets- Watermelon
 Prepare sorbets

 Understand the Mixing Methods

Professional Baking Class discussion, lecture,
Theory & Practical for Low Fat Cakes
 Prepare a Genoise Practical demonstration
Low Fat Cakes Baking Ingredients
Day 3:  Prepare a variation of a Genoise
(Genoise, Orange Chiffon Cake, Student participation
 Prepare an Angel Food Cake
Angel Food Cake)
 Prepare a Chiffon Cake
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SPECIFIC OBJECTIVES
SESSION: METHODS OF
SESSION TITLE/OUTLINE At the end of the session, students will RESOURCES
DATE INSTRUCTION
be able to:

 Understand Masking Techniques

Theory & Practical  Prepare a variety of icings Professional Baking Class discussion, lecture,

WEEK 7 Icings and Frostings  Piping Techniques Baking Ingredients Practical demonstration

Day 1: Bavarian and Mousses  Decorate High Fat Cakes Student participation

Crème Caramel  Prepare a Basic Mousse

 Prepare Bavarian

 Prepare Cake Rings

 Assemble specialty cakes using

Professional Baking Class discussion, lecture,
Mousses and Bavarians
Theory & Practical Baking Ingredients Practical demonstration
Day 2:  Prepare a Black Forest Torte
Specialty Cakes Student participation
 Prepare a Mocha Torte

 Assemble petit-fours

 Prepare Bavarian Cream Torte

Professional Baking Class discussion, lecture,

 Masking and piping techniques
Theory & Practical
reinforced Practical demonstration
Baking Ingredients
Day 3: Masking and Piping Techniques
 Dessert Presentation reinforced Student participation
Dessert Presentations Cont’d
 Cakes Assessment
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SECTION IV: COURSE GUIDELINES

PLEASE NOTE THE RELEVANT SECTIONS OF THE STUDENT MANUAL FOR

IMPORTANT DETAILS OF THE FOLLOWING:

Make-up Test Procedures: Page 66 to 67

Late Assignments: Page 60

Withdrawal Policy: Pages 58 to 59

Student Conduct: Pages 75 to 80

Maintenance of student records: Page 79

Attendance Statement: Page 74