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Course Outcome Summary - Page 1 of 7
Milwaukee Area Technical College
BAKING-120 Basic Baking
Course Outcome Summary
Course Information
Description This course introduces students to the fundamental concepts, skills, and techniques
of basic baking and yeast dough production. Study of
ingredient functions, product identification, and weights. Training is also given in a
retail store setting.
Total Credits 3
Total Hours 144
Types of Instruction
Instruction Type Credits/Hours
On-Campus Extended Lab 3 crs/ 144 hrs
To Apply for Credit for Prior Learning and Experience
- Students must submit a portfolio, resume, and letter(s) of work reference
from their employer(s).
- The portfolio should include a narrative explanation of your knowledge of the
course competencies.
- For more information contact the Baking & Pastry Arts Department
Chairperson John Reiss – reissj@matc.edu
Program Outcomes
1. Demonstrate Baking skills and pastry skills
Type TSA Status WIP Summative Assessment Strategies 1.1. Skill Demonstration 1.2. Complete a written exam Criteria 1.1. Demonstrate the techniques on how to make the three types of meringue 1.2. Bake a quick bread using the creaming method 1.3. Pass the servsafe sanitation exam with a score of 75% or above
2. Apply principles of safety and sanitation in food service operations
Type State Aligned Status WIP
3. Apply principles of nutrition
Type TSA Status WIP
4. Analyze food service financial information
Course Outcome Summary - Page 2 of 7 Type TSA Status WIP
Course Competencies
1. Perform tasks of bakery clerk.
Assessment Strategies 1.1. On-the-job Performance Criteria Your performance will be successful when: 1.1. you follow instruction from front end instructor 1.2. you display bakery products attractively in service cases 1.3. you package specials/promotions 1.4. you follow standard safety procedures 1.5. you follow standard sanitation procedures with a minimum of 90% precision. Learning Objectives 1.a. Operate cash register with accuracy. 1.b. Ask customers what they need and when they are ready to check-out,
2. Perform tasks of baker.
Assessment Strategies 2.1. Performance Criteria Your performance will be successful when: 2.1. you follow the production schedule set by bakery instructor 2.2. you produce bakery products within the class time 2.3. you follow standardized recipes 2.4. you follow standard safety procedures 2.5. you follow standard sanitation procedures 2.6. you use commercial baking equipment 2.7. Product meets industry standards with a minimum of 90% precision. Learning Objectives 2.a. Produce salable baked goods. 2.b. Calculate recipes accurately.
3. Produce cookies.
Assessment Strategies 3.1. Product Criteria Your performance will be successful when: 3.1. you use commercial bakery equipment 3.2. you weigh ingredients with 100% accuracy 3.3. you mix ingredients according to the standardized recipe 3.4. you portion cookie doughs according to the cookie type 3.5. you produce cookies within the allotted time stated in the class performance checklist 3.6. you produce drop cookies 3.7. you produce rolled cookies 3.8. you produce icebox cookies 3.9. you bake products to doneness according to the recipes 3.10. you follow sanitation procedures 3.11. you follow safety procedures 3.12. you complete own share of tasks necessary when working in a group 3.13. cookies pass the taste test performed in the lab 3.14. cookies are stored properly to prevent staleness 3.15. Product meets industry standards with a minimum of 90% precision.
Course Outcome Summary - Page 4 of 7 Assessment Strategies 6.1. Product Criteria Your performance will be successful when: 6.1. you use commercial bakery equipment 6.2. you weigh ingredients with 100% accuracy 6.3. you mix ingredients according to the standardized recipe 6.4. you portion batter according to recipes 6.5. you produce quick bread within the time allotted in the class 6.6. you bake quick bread to doneness according to the recipe 6.7. you follow safety procedures 6.8. you follow sanitation procedures 6.9. product passes the taste test performed in the lab 6.10. products are stored properly to prevent staleness and spoilage 6.11. Product meets industry standards with a minimum of 90% precision. Learning Objectives 6.a. Produce quick breads that are salable 6.b. Calculate recipes accurately.
7. Produce biscuits.
Assessment Strategies 7.1. Product Criteria Your performance will be successful when: 7.1. you use commercial baking equipment 7.2. you weight ingredients with 100% accuracy 7.3. you mix ingredients according to the standardized recipe 7.4. you portion dough according to the recipe 7.5. you produce biscuits within the allotted time stated in the class performance check list 7.6. you bake biscuits to doneness according to the recipe 7.7. you follow safety procedures 7.8. you follow sanitation procedures 7.9. biscuits pass the taste test performed in the lab 7.10. product is stored properly to prevent staleness and spoilage 7.11. Product meets industry standards with a minimum of 90% precision. Learning Objectives 7.a. Produce biscuits that are salable 7.b. Calculate recipes accurately.
8. Produce pound cake.
Assessment Strategies 8.1. Product Criteria Your performance will be successful when: 8.1. you use commercial bakery equipment 8.2. you weigh ingredients with 100% accuracy 8.3. you mix ingredients according to the standardized recipe 8.4. you portion batter according to the recipe 8.5. you produce a pound cake within the allotted time stated in the class performance checklist 8.6. you bake pound cake to doneness according to the recipe 8.7. you follow safety procedures 8.8. you follow sanitation procedures 8.9. pound cake passes the taste test performed in the lab 8.10. product is stored properly to prevent staleness and spoilage
Course Outcome Summary - Page 5 of 7 8.11. Product meets industry standards with a minimum of 90% precision. Learning Objectives 8.a. Produce pound cake that are salable 8.b. Calculate recipes accurately.
9. Produce items using Puff dough from bulk frozen laminated dough.
Assessment Strategies 9.1. Product Criteria Your performance will be successful when: 9.1. you use commercial baking equipment 9.2. you produce puff dough within the allotted time stated in the class performance checklist 9.3. you make three different products using frozen puff dough 9.4. you bake puff pastry items to doneness 9.5. you follow safety procedures 9.6. you follow sanitation procedures 9.7. puff pastry products pass the taste test performed in the lab 9.8. puff pastry products are of uniform consistency as stated in the class performance checklist 9.9. puff pastry products are stored properly to prevent spoilage 9.10. Product meets industry standards with a minimum of 90% precision. Learning Objectives 9.a. Produce puff dough from bulk frozen laminated dough that are salable 9.b. Calculate recipes accurately.
10. Produce items using Danish dough from bulk frozen laminated dough.
Assessment Strategies 10.1. Product Criteria Your performance will be successful when: 10.1. you use commercial baking equipment 10.2. you produce danish pastry products within the allotted time stated in the class performance checklist 10.3. you follow a standardized recipe 10.4. you bake danish pastry items to doneness 10.5. you produce three different products using frozen danish dough 10.6. you follow safety procedures 10.7. you follow sanitation procedures 10.8. danish pastry products pass the taste test performed in the lab 10.9. danish pastry products are of uniform consistency as stated in the class performance checklist 10.10. danish pastry products are stored properly to prevent spoilage 10.11. Product meets industry standards with a minimum of 90% precision. Learning Objectives 10.a. Produce danish dough from bulk frozen laminated dough that are salable 10.b. Calculate recipes accurately.
11. Produce cake donuts.
Assessment Strategies 11.1. Product Criteria Your performance will be successful when: 11.1. you use commercial bakery equipment 11.2. you weigh ingredients with 100% accuracy 11.3. you mix ingredients according to the standardized recipe 11.4. you portion batters according to the recipe 11.5. you produce donuts within the allotted time stated in the class performance checklist
