I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become a chef, that my education is never over.
- Anne Burrell
CLASS DETAILS:
Culinary 3- Intro to Baking
CART 020
Chef Jenna van Loon
Email [email protected]
Location: Room : 701
Course Details:
Intro to Baking
Course Description:
This course is an introductory course which covers the functions of ingredients, weights, measurement, mixing methods and the production of baked goods.
Student Learning Outcomes:
1. Explain why it is important to weigh baking ingredients.
2. Use a baker’s balance and digital scale.
3. Calculate formulas based on baker’s percentages.
4. Explain the factors that control the development of gluten in baked products.
5. Explain the changes that take place in a dough or batter as it bakes.
6. Prevent or retard the staling of baked items.
7. Describe the major ingredients of baked goods and their functions and characteristics.
Textbook Name: Professional Baking, by Wayne Gisslen
Expectations:
During your time in this class- the expectations will be set the same as any Professional Kitchen:
Class Etiquette:
Your class success is based on you! What are you enthusiastic about? What about Culinary excites you? Make that part of your education!
Grading
50 %: Class participation: Verbal participation, Kitchen Participation
Culinary 3- Intro to Baking
CART 020
Chef Jenna van Loon
Email [email protected]
Location: Room : 701
Course Details:
Intro to Baking
Course Description:
This course is an introductory course which covers the functions of ingredients, weights, measurement, mixing methods and the production of baked goods.
Student Learning Outcomes:
1. Explain why it is important to weigh baking ingredients.
2. Use a baker’s balance and digital scale.
3. Calculate formulas based on baker’s percentages.
4. Explain the factors that control the development of gluten in baked products.
5. Explain the changes that take place in a dough or batter as it bakes.
6. Prevent or retard the staling of baked items.
7. Describe the major ingredients of baked goods and their functions and characteristics.
Textbook Name: Professional Baking, by Wayne Gisslen
Expectations:
During your time in this class- the expectations will be set the same as any Professional Kitchen:
- Come Prepared to work
- Come on time
- Follow the Culinary Brigade
- Work as a team
- Listen, Ask Questions & Follow Through
- Respect the food, the Culture, and the information that has created the backbone of the Culinary Profession
- Consistency is Key
Class Etiquette:
- No eating in the classroom, unless specified by Chef
- Being late to work isn't accepted- it is not accepted here ( see point system below)
- Absolutely NO LATE WORK, unless discussed & approved with chef PRIOR to due date
Your class success is based on you! What are you enthusiastic about? What about Culinary excites you? Make that part of your education!
Grading
50 %: Class participation: Verbal participation, Kitchen Participation
- 50 pts: Per week Active Kitchen Participation & Etiquette: this includes Stewarding duties
- 25pts per week for on time attendance-(5pts per day deducted if tardy)