Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SLTI-0004 Organization's ID: ACE:000790 Organization: Sur La Table Online Culinary Institute Location: Online Length: Self-paced (55 hours) Dates Offered: 11/1/2020 - 10/31/2023 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 3 introduction to baking Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to apply the basic bakeshop principles with a focus on ingredients, quick breads, breads, custards, souffles, and chocolate. Learning Outcomes: prepare a variety of breads, pastry and dessert items demonstrate knowledge and application of basic pastry and chocolate use demonstrate knowledge of basic bread, baking, and gluten functions explain and demonstrate principles of plating and presenting food demonstrate knowledge of basic food safety principles and practices. General Topics: Baking basics, pastry basics, and chocolate Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Discussion Laboratory Practical Exercises Methods of Assessment: Performance Rubrics (Checklists) Quizzes Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Page Content