Bakery aims and objectives -CCFP

                                        Aims and objectives of bakery

Definition  Baking is the cooking of food by dry heat in an oven in whichthe action of the dry convection heat is modified by steam. The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by caramelization of sugars.                  When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as margarine, butter or vegetable shortening will cause an item to spread out during the baking process.
A bakery (or baker's shop) is an establishment which produces and sells flour-based food baked in an oven such as bread, cakes, pastries and pies.

Methods
Three methods of baking can be identified.

• Dry baking: when baking, steam rises from the water content of the food; this steam combines with the dry heat of the oven to cook the food, e.g. cakes, pastry, baked jacket potatoes.
  
• Increased humidity baking: when baking certain foods, e.g. bread, the ovenhumidity is increased by placing a bowl of water or injection steam into the oven, thus increasing the water content of the food and so improving the eating quality.
  
• Bain marie: when baking, place food in a container of water (bain marie) which modifies the heat so that the food cooks more slowly, does not overheat or overcook.
  Advantages
  • A wide range of savoury and sweet foods can be produced
    
  • Bakery products yield appetising goods with eye-appeal and mouth-watering aromas
    
  • Bulk cooking can be achieved with uniformity of colour and degree of cooking
    
  • Baking ovens have effective manual or automatic controls
    
  • There is straightforward access for loading and removal of items

Disadvantages

• Requires regular attention
  
• Ovens are expensive to heat

Aims and Objectives of bakery are as follows:

1. Establish and maintain high standards of sanitation
2. Exhibit a strong foundation of baking methodology
3. Exhibit nutritional awareness and implement food-for-life principles
4. Plan production of product and purchase, cost, and price product for profit
5. Exhibit a solid foundation of techniques for food preparation, presentation, and service, including competence in baking and pastry production, line work, and basic garde manger
6. Use problem solving techniques in maintaining kitchen morale and building a team spirit
7. Communicate clearly, both verbally and in writing
8. Conform to professional standards in appearance, attitude, and performance
9. Conform to established codes of ethics
10. Demonstrate display techniques as they apply to hot and cold dessert presentations
11. Demonstrate basic knowledge and skills for display pieces including chocolate, marzipan, pulled sugar, and nougat
12. Plan and present a grand pastry buffet
13. Demonstrate working knowledge of the factors involved in setting up and operating a baking and pastry facility
14. Demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics
15. Demonstrate creativity and sound thinking in solving management problems in merchandising techniques
16. Demonstrate a commitment to the profession through activities such as attending meetings, seminars, continuing education programs, and professional association memberships
17. Develop skills for problem solving, decision making, and critical thinking