LAB - Food Service Theory

Course Description:

This course module focuses on exploring foundational food service theory specific to pastry and baking ingredients, including the chemistry of milk and dairy products, eggs, various types of sugars, water, yeast, salt, wheat and multiple types of flours and starches, as well as the equipment used. Students learn the components of the sense of taste, and how the taste cells affect the ways people perceive flavor and are influenced by texture. The history of bread, from ancient times to present day, is studied with emphasis on how established recipes influence those of today. The proper set-up of the bread station in a professional kitchen is introduced, along with the duties of various personnel and the general role hierarchy of kitchens. Students learn why the proper set-up is essential for maintaining cleanliness, organization, and efficiency.


Students the Course is Expected to Serve:

This course is a necessary component to completing the 10-week L’Art de la Boulangerie – The Artisanal Bread Baking Program. Pre-requisite: Food Service Safety and Sanitation


Training Objectives:

  • The student will learn about the history of baking from ancient to modern times.
  • The student will learn about the sense of taste and the body chemistry involved in perceiving flavor and texture.
  • The student will learn the essential theory behind the ingredients and equipment used in bread creation and baking.


Student Learning Outcomes:

  • The student will be able to summarize the history of baking from ancient to modern times.
  • The student will describe the five senses and explain how the taste cells and other body chemistry lead to perception of flavor and texture.
  • The student will explain the essential theory behind the ingredients and equipment used in bread recipes and apply it through creating basic breads.


Course Outline:

  • History of Baking (4 hours lecture)
  • The Five Senses (4 hours lecture)
  • Theory of Ingredients and Equipment (8 hours lecture)


Methods of Instruction*:

  • Lectures
  • Whole-group discussions facilitated by the chef instructor


Methods of Evaluation*:

  • Appropriate and accurate responses to instructor’s questions during demonstrations and class discussions