South Texas College
Culinary Arts Program
As of August 2006
Course PSTR 1301
Fundamentals of Baking
Required Text Professional Baking, second edition
Catalog Course Description This course will introduce the student to baking terminology; the basic
principles and ingredients used in the production of baked products in a lab
setting. Students will prepare basic dough, batters and pastry items. Proper
scaling procedures and baking techniques are emphasized.
100 - 90 A 65% Exams
89 - 80 B 15% Lab assignments, professional demeanor, class participation
79 - 70 C 15% Attendance
69 - 60 D 5% Homework assignment
59 - 0 F (essay presented orally to the class)
Attendance policy: Each absence will
lower grade 5%.
Course Goal: Upon completion of this course, student will have a better understanding of
the bake-shop, basic principles, ingredients used, procedures for various
baked goods/deserts and their assembly, all complemented by the laboratory
Understand the basic principles and • Discuss units of measure, weight vs. volume and the proper use of a
ingredients of the bakeshop. baker’s scale.
• In the baking/storage process, define gluten and its development,
primary gases responsible for leavening baked goods, and chemical
• Define strong vs. weak flours, sugar and its purposes, fats and their
major functions, types of leavening agents, and other products used in
the bake shop.
Recognize yeast dough’s, their formulas • Define yeast dough products by dividing them into three categories:
and techniques. lean, rich and roll-in doughs.
• Identify the twelve steps in yeast dough production and elaborate, giving
at least three laboratory examples.
• Discuss in further detail the mixing step with its three principle
methods; straight, modifies-straight and sponge
• Explain the controls of yeast fermentation, time, temperature, yeast
quantity and retarding.
• Discuss varied formulas for yeast dough and make-up techniques.
Will recognize the value of quick • Discuss the reasons why only slight or no gluten development is
breads/batters for food service operations desirable
and their differences from yeast doughs. • Identify the primary mixing methods of biscuit, muffin and creaming,
with laboratory examples
Student will recognize and better • Define pie dough types (flaky, mealy, short dough, crumb crust) and
understand the make-up of these products their primary uses.
classified as pastries. • Discuss the procedures for pie assembly, its various fillings/toppings (to
include the avoidance of soggy bottoms) and baking, setting laboratory
• In its simplest form, identify the tart or tartlet and design examples for
the laboratory experience.
• Explain these unique pastry items leavened by steam, puff pastry and
pate a choux (laboratory example of éclair).
• Define the methods for baked meringues and the many uses for phyllo.
Understand cake mixing, baking and • Discuss the procedure for mixing cake batters for shortened cakes
assemble procedures. (creaming and two-stage) and low-fat egg foam cakes (sponge methods
and its variations)
• Procedures for cake assembles will be learned in a laboratory setting.
• Discuss six basic types of icings: fondant, butter-creams (and its three
basic types), foam-type, fudge-type, flat and royal icing.
• Define these complementary components to cake assembly: meringue
(three types), whipped cream, pastry cream, ganache, glazes, fruit
sauces and crème anglaise.
Will understand cookie characteristics and • Discuss these mixing techniques which will build-upon and strengthen
their causes, further developing students past procedural preparations: one-stage, creaming and sponge method.
awareness of how quantities/inclusions of • Identify types of cookies, their make-up, methods and give laboratory
ingredients will effect crispness, softness, examples.
chewiness and spread.
Student will be able to identify a myriad of • Define custards and puddings, Bavarians and mousses, soufflés, frozen
miscellaneous deserts. deserts (ice cream and sorbet/granite) and fresh fruit deserts, giving as
many examples as time permits.
Student will recognize the importance of • To some depth, discuss chocolate, tempering, how it is used as a
decorative work to heighten the customers decorative element.
experience. • Define marzipan and give a modeling exercise in the lab.
• Discuss boiled sugar work, its uses as both an ingredient and as a
ADA Student with Disabilities Statement:
Reasonable accommodations may be made that allow disabled students to be successful at STCC. Accommodations may
be provided for those students who submit the appropriate documentation by an outside/independent professional evaluator
or agency. Contact an STCC AD/DSS Counselor in the Annex (Pecan) or call (956) 688-2006. Students may inform the
instructor about their disability and associated classroom limitations, if applicable.