In this lab the student is involved in quantity bakery production, supervision, and management. Emphasized at this time is the development of supervisory skills along with the technical ability needed for the daily production of breads, rolls, quick breads, pies, cookies, cakes and assorted institutional desserts. The student is assigned to the bakery for all 15 weeks of this lab. The utilization of previous courses of study to layout and design a food facility. Emphasis is placed on authenticity and proper planning of equipment placement, as well as flow patterns.
Consideration is given for all possible factors necessary for energy conservation methods.
This course is comprised of three five-week modules. The first section illustrates how holidays and special occasions impact the baking profession. Instruction is provided here regarding the specialty items that are appropriate. The second module provides instruction related to Dietetic Baking. Products low in sodium and sugar, along with recipes for whole grain natural products are detailed.