BKNG 310 - History of Baking

Credit Hours: 3
Lecture Hours: 3
Laboratory Hours: 0

Prerequisite(s): BKNG 280, CULN 280, REST 280, HTEL 280 or permission of the instructor

Restriction(s): None

Corequisite(s): None

Students will learn about historical perspectives on Baking and Pastry work, through a global lens. Emphasis will be placed on ingredient sources, history, classic flavor profiles, and mythology. There will be added emphasis on the French and Austrian Classical methods/preparations and prominent pastry chefs such as Gouffe, Careme, and others. Students will also explore contemporary work done by acclaimed pastry chefs and bakers such as Herme, Mesnier, Silverton, and others. A research project is a required component of the course.

Student Learning Outcomes of the Course:

Recognize and Discuss the prominent historical French, Austrian and American Baking and Pastry chefs that shaped the industry.
Identify French, Austrian, and American Classical dessert preparations by name and flavor profile.
Identify regional variations of similar bakeshop preparations and ingredient differences.
Describe the historical significance of economic, political, and societal forces shaping the baking and pastry industry and specific ingredients.
Build a virtual original dessert by deconstructing a classical French flavor profile.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior.