West Virginia Northern Community College

Faculty Site

Instructor: Marian Grubor

Bakeshop

BAKESHOP
CART 131

INSTRUCTOR OFFICE HOURS
Professor Marian Grubor CCE Monday 3:00-4:00
Division Chair Tuesday 3:00-4:00
Program Director Wednesday 10:00-4:00
421 C EC Thursday – 10:00-4:00
304-214-8869 Friday 12:00-2:00
mgrubor@wvncc.edu

Text Book: On Baking; Labensky, Sara; Pearson Prentice Hall;
WVNCC Bake Shop and Pastry Manual; Secreto, WVNCC


Reference : Bread Baking; DiMuzio, Daniel; Wiley
Professional Pastry Chef; Frieberg, Bo; Wiley

Course Description
This course is designed for the beginner baker. Topics include baking principles, ingredient function and handling, weights and measures, terminology and formula procedures. Also included are the use and care of bakeshop tools and equipment. Production includes yeast products, cakes, cookies, pies and assorted desserts. Students must register for a lecture and laboratory section.

Course Objectives

1. Identify equipment used in baking
2. Identify utensils used in baking
3. Discuss proper usage and care of equipment used in baking.
4. Discuss proper usage and care of utensils used in baking.
5. Demonstrate proper selection of equipment for specific application.
6. Demonstrate proper selection of utensils for specific application.
7. Define baking terms
8. Identify ingredients used in baking.
9. Describe the properties of the various ingredients.
10. Describe the functions of various ingredients.
11. Demonstrate proper scaling techniques.
12. Demonstrate proper measurement techniques.
13. Apply basic math skills to recipe conversions
14. Discuss nutritional concerns as they apply to baking, including recipe modifications
15. Prepare crusty, soft and specialty yeast products.
16. Prepare various types of quick breads.
17. Prepare various types of pies.
18. Prepare various types tarts.
19. Prepare various types cookies.
20. Prepare various types cobblers and crisps
21. Prepare various types of cakes.
22. Describe techniques used in mixing of cakes.
23. Describe techniques used in panning of cakes
24. Describe techniques used in and baking of cakes
25. Demonstrate basic icing preparation.
26. Demonstrate various decorating techniques
27. Prepare pâté à choux pastries
28. Prepare creams for desserts.
29. Prepare custards for desserts.
30. Prepare puddings for desserts.
31. Prepare a variety of dessert sauces.
32. Prepare various fillings for baked goods
33. Prepare toppings for baked goods.
34. Demonstrate professionalism of a Bakery Chef.
35. Identify cleaning methods for the bakery.
36. Demonstrate professional attire for the professional baker.
37. Demonstrate proper storage of baked items.
38. Demonstrate proper receiving of bakery items.
39. Demonstrate proper hand washing procedures.
40. Demonstrate ability to work in various teams.
41. Demonstrate knowledge of bakery equipment.
42. Demonstrate ability to adapt to new surroundings in a bakery.
43. Demonstrate the ability to produce high quality bakery items.

Grading
Tests 25% 90 – 100 A
Exam 25% 80 – 92 B
Lab 50% 70 – 84 C
60 – 74 D

Class Etiquette, Attendance and Electronic Devices

Refer to Culinary Arts Department policy

SCHEDULE

October 16 Weights, measures, abbreviations, and equivalents
o Introduction to the Bakeshop Kitchen
o Proper use of tools and equipment.
o Basic baking techniques.
o Quick Breads, Muffins,
o Tea Breads, Scones, Biscuits
o Chapters 2, 3, 4, & 6

October 22-23 Yeast Breads
o Chapter 8

October 29-30 Enriched Yeast Dough
Chapter 8

 November 5-6 Cakes & Tortes
o Cake Assembling and Decorating
o Chapters 20

November 12-13 Custards, Puddings, Mousses, Soufflés
o Frozen Desserts
o Éclair paste
o Chapters 15 & 16

November 26-27 Pies & Tarts
o Fillings
o Chapter 10
 

December 3-4 Cookies & Brownies
o Chapter 9

December 10 Written Final

December 11 Practical Final

 

 

Awards and AccreditationsWest Virginia's 150th Birthday