HOSP-1552: INTRODUCTION TO BAKING & PASTRIES
|
|
- Bathsheba Maxwell
- 5 years ago
- Views:
Transcription
1 HOSP-1552: Introduction to Baking & Pastries 1 HOSP-1552: INTRODUCTION TO BAKING & PASTRIES Cuyahoga Community College Viewing:HOSP-1552 : Introduction to Baking & Pastries Board of Trustees: Academic Term: Fall 2018 Subject Code HOSP - Hospitality Management Course Number: 1552 Title: Introduction to Baking & Pastries Catalog Description: Daily production of baked goods including yeast breads, pies, cakes, souffles, mousses, danish and croissants. Theoretical and practical foundation in baking production. Develop skills and knowledge that meet American Culinary Federation standards for quality handcrafted products. Emphasis on discipline, formulas, function of ingredients, proper production techniques and recognizing quality standards. Field trips may be required. Industry experience at a community event or function may be required. Credit Hour(s): 3 Lecture Hour(s): 1 Lab Hour(s): 6 Requisites Prerequisite and Corequisite Concurrent enrollment in HOSP-1031 Fundamentals of Culinary Arts; and HOSP-1020 Sanitation and Safety or concurrent enrollment; and MATH-0955 Beginning Algebra or MATH-0990 Math Literacy for College Students, or appropriate score on Math Placement Test; and ENG-0990 Language Fundamentals II, or appropriate score on English Placement Test. I. ACADEMIC CREDIT Academic Credit According to the Ohio Department of Higher Education, one (1) semester hour of college credit will be awarded for each lecture hour. Students will be expected to work on out-of-class assignments on a regular basis which, over the length of the course, would normally average two hours of out-of-class study for each hour of formal class activity. For laboratory hours, one (1) credit shall be awarded for a minimum of three laboratory hours in a standard week for which little or no out-of-class study is required since three hours will be in the lab (i.e. Laboratory 03 hours). Whereas, one (1) credit shall be awarded for a minimum of two laboratory hours in a standard week, if supplemented by out-of-class assignments which would normally average one hour of out-of class study preparing for or following up the laboratory experience (i.e. Laboratory 02 hours). Credit is also awarded for other hours such as directed practice, practicum, cooperative work experience, and field experience. The number of hours required to receive credit is listed under Other Hours on the syllabus. The number of credit hours for lecture, lab and other hours are listed at the beginning of the syllabus. Make sure you can prioritize your time accordingly. Proper planning, prioritization and dedication will enhance your success in this course. The standard expectation for an online course is that you will spend 3 hours per week for each credit hour. II. ACCESSIBILITY STATEMENT If you need any special course adaptations or accommodations because of a documented disability, please notify your instructor within a reasonable length of time, preferably the first week of the term with formal notice of that need (i.e. an official letter from the Student Accessibility Services (SAS) office). Accommodations will not be made retroactively. For specific information pertaining to ADA accommodation, please contact your campus SAS office or visit online athttp:// Blackboard accessibility information is available athttp://access.blackboard.com.
2 2 HOSP-1552: Introduction to Baking & Pastries Eastern (216) Voice Metropolitan (216) Voice Western (216) Voice Westshore (216) Voice Brunswick (216) Voice Off-Site (216) Voice III. ATTENDANCE TRACKING Regular class attendance is expected. Tri-C is required by law to verify the enrollment of students who participate in federal Title IV student aid programs and/or who receive educational benefits through other funding sources. Eligibility for federal student financial aid is, in part, based on your enrollment status. Students who do not attend classes for the entire term are required to withdraw from the course(s). Additionally, students who withdraw from a course or stop attending class without officially withdrawing may be required to return all or a portion of the financial aid based on the date of last attendance. Students who do not attend the full session are responsible for withdrawing from the course(s). Tri-C is responsible for identifying students who have not attended a course, before financial aid funds can be applied to students accounts. Therefore, attendance will be recorded in the following ways: For in-person courses, students are required to attend the course by the 15th day of the semester, or equivalent for terms shorter than 5-weeks, to be considered attending. Students who have not met all attendance requirements for an in-person course, as described herein, within the first two weeks of the semester, or equivalent, will be considered not attending and will be reported for non-attendance and dropped from the course. For blended-learning courses, students are required to attend the course by the 15th day of the semester, or equivalent for terms shorter than 5-weeks, or submit an assignment, to be considered attending. Students who have not met all attendance requirements for a blended-learning courses, as described herein, within the first two weeks of the semester, or equivalent, will be considered not attending and will be reported for non-attendance and dropped from the course. For online courses, students are required to login in at least two (2) times per week and submit one (1) assignment per week for the first two (2) weeks of the semester, or equivalent to the 15th day of the term. Students who have not met all attendance requirements for an online course, as described herein, within the first two weeks of the semester, or equivalent, will be considered not attending and will be reported for non-attendance and dropped from the course. At the conclusion of the first two weeks of a semester, or equivalent, instructors report any registered students who have Never Attended a course. Those students will be administratively withdrawn from that course. However, after the time period in the previous paragraphs, if a student stops attending a class, wants or needs to withdraw, for any reason, it is the student's responsibility to take action to withdraw from the course. Students must complete and submit the appropriate Tri-C form by the established withdrawal deadline. Tri-C is required to ensure that students receive financial aid only for courses that they attend and complete. Students reported for not attending at least one of their registered courses will have all financial aid funds held until confirmation of attendance in registered courses has been verified. Students who fail to complete at least one course may be required to repay all or a portion of their federal financial aid funds and may be ineligible to receive future federal financial aid awards. Students who withdraw from classes prior to completing more than 60 percent of their enrolled class time may be subject to the required federal refund policy. If illness or emergency should necessitate a brief absence from class, students should confer with instructors upon their return. Students having problems with class work because of a prolonged absence should confer with the instructor or a counselor. IV. CONCEALED CARRY STATEMENT College policy prohibits the possession of weapons on college property by students, faculty and staff, unless specifically approved in advance as a job-related requirement (i.e., Tri-C campus police officers) or, in accordance with Ohio law, secured in a parked vehicle in a designated parking area only by an individual in possession of a valid conceal carry permit. As a Tri-C student, your behavior on campus must comply with the student code of conduct which is available on page 29 within the Tri-C student handbook, available athttp:// must also comply with the College s Zero Tolerance for Violence on College Property available athttp:// documents/ zero-tolerance-for-violence-policy.pdf Outcomes Demonstrate professional procedures in bakeshop production. 1. Utilize industry standards of professional dress, communication, attitude and team work. 2. Describe and demonstrate safe and sanitary food handling according to Hazard Analysis Critical Control Point (HACCP) guidelines. 3. Explain and demonstrate proper selection, usage and care of equipment and tools used in the commercial bakeshop. 4. Explain the importance of and practice of mise en place in food production. 5. Define and properly use professional baking terminology.
3 HOSP-1552: Introduction to Baking & Pastries 3 6. Employ proper and accurate scaling and measurement techniques. 7. Use conversion tables for weights, measures, yields and portioning. Produce and evaluate a variety of basic yeast breads, rolls and bagels. 1. Define the stages of mixing bread dough. 2. Define and discuss the stages of yeast fermentation. 3. Demonstrate proper scaling and molding techniques. 4. Explain the difference between lean and enriched doughs. Produce and evaluate a variety of goods from various pastry doughs and batters. 1. Define and describe various pies and tarts and the mixing methods used to produce them. 2. Prepare a variety of pies and tarts. 3. Evaluate the quality of pies and tarts based on taste, texture, palatability, appearance and presentation. 4. Identify and describe a variety of laminated doughs. 5. Explain the process of lamination as it applies to doughs. 6. Produce a variety of laminated dough products. 7. Evaluate the quality of laminated dough products based on taste, texture, palatability, appearance and presentation. 8. Define and describe pate choux, its uses, method of preparation, baking and finishing. 9. Prepare a variety of pate choux products. 10. Evaluate the quality of pate choux products based on taste, texture, palatability, appearance and presentation. 11. Identify and describe a variety of short dough products. 12. Produce a variety of short dough products. 13. Evaluate the quality of short dough products based on taste, texture, palatability, appearance and presentation. Produce a variety of quick breads and basic cakes. 1. Define and discuss the seven basic mixing methods. 2. Demonstrate basic icing and decorating techniques. 3. Evaluate the quality of quick breads and cakes based on taste, texture, palatability, appearance and presentation. Produce a variety of basic cookies. 1. Identify and discuss seven different types of cookies. 2. Describe the mixing methods used for each type of cookie. 3. Evaluate the quality of cookies based on taste, texture, palatability, appearance and presentation. Produce a variety of creams, custards, puddings and dessert sauces. 1. Explain the importance of and identify Critical Control Points in the production of creams, custards, puddings and dessert sauces. 2. Explain the relationship among and between creams, custards, puddings and dessert sauces based on ratios. 3. Evaluate the quality of creams, custards, puddings and dessert sauces based on taste, texture, palatability, appearance and presentation. Analyze recipes and formulas based on ratios, cost, ingredients, nutrition and methodology. 1. Explain how and why ingredients change through the preparation process.
4 4 HOSP-1552: Introduction to Baking & Pastries 2. Identify the importance of discipline and accuracy in baking. 3. Discuss ratios in formulas and the outcome of manipulating those ratios based on function of ingredients. 4. Discuss and analyze recipe methodology and its effect on the finished product. 5. Accurately convert recipes and formulas to adjust for desired yields and/or to meet specific dietary needs. 6. Accurately cost recipes and formulas to determine food cost. 7. Identify, select and discuss ingredients used in the preparation of bakery products. 8. Explain the characteristics and function of ingredients used in baking. Methods of Evaluation: 1. Daily evaluation of professionalism 2. Product and skill evaluation 3. Lab reports including cost sheets and recipe conversions 4. Notebook and recipe file 5. Projects as assigned 6. Quizzes 7. Exams Course Content Outline: 1. Bakeshop Orientation a. Large equipment operation and care b. Small equipment and hand tools usage and care. c. Personal hygiene and professionalism d. HACCP in the bakeshop e. Bakeshop opening and closing procedures f. Mise en place g. Proper scaling and measuring 2. Recipes, formulas, ingredients & costing a. Identification and function of Ingredients b. Formulas, ratios and conversions c. Writing recipes d. Costing recipes e. The science of baking 3. Basic yeast breads and rolls a. Stages of mixing b. Stages of fermentation c. Scaling & molding d. Production of and evaluation of a variety of yeast breads, rolls and bagels to include commercially produced, ready to bake products. 4. Pies, tarts, short doughs and crepes a. Mixing methods b. Production of and evaluation of various pies, tarts, crepes and short doughs 5. Laminated doughs and pâte à choux a. Mixing methods and folds b. Production and evaluation of various laminated doughs. i. Puff pastry dough ii. Danish dough iii. Croissant dough iv. Pâte à choux and various products produced from pâte à choux c. Evaluation and comparison of freshly produced laminated products to commercially prepared, ready to use products 6. Quick breads, cakes & meringues a. Mixing methods b. Production of and evaluation of a variety of quick breads to include scones & biscuits c. Production of and evaluation of a variety of cakes pound cake, sponge cakes, angel food cake and roulades i. Pound cake ii. Sponge cake iii. Angel food cake iv. Roulades
5 HOSP-1552: Introduction to Baking & Pastries 5 d. Production of meringues e. Basic icing and icing techniques 7. Cookies a. Types of cookies b. Mixing methods c. Production of and evaluation of various types of cookies d. Production of and evaluation of commercially prepared, ready to bake cookie products 8. Creams, custards, puddings and dessert sauces a. HACCP in the production of creams, custards, puddings and dessert sauces b. Baked custards c. Stirred creams & puddings d. Gelatin - uses and methods e. Production and evaluation of various creams, custards, puddings and dessert sauces i. Creme brulee ii. Pastry cream iii. Zabaglione iv. Sauce Anglaise v. Mousse vi. Baked souffles vii. Creme caramel viii. Rice pudding ix. Bavarian cream Resources Amendola, Joseph.The Baker's Manual.5th Ed. New Jersey: Wiley Sons, Amendola, Joseph, and Nicole Rees.Understanding Baking.New Jersey: Wiley Sons, Boyle, Peter T.Sugar Work.New York: Van Nostrand Reinhold, Boyle, Tish, and Timothy Moriarty.Grand Finales: The Art of the Plated Dessert.New York: John Wiley Sons, CIA.The New Professional Chef.8th Ed. New Jersey: Wiley Sons, Clayton, Bernard.Bernard Clayton's New Complete Book of Breads.Fireside, Friberg, Bo.The Professional Pastry Chef.4th Ed. New York: John Wiley Sons, Gisslen, Wayne.Professional Baking.5th Ed. New Jersey: Wiley Sons, Lenotre, Gaston.Lenotre's Ice Creams and Candies.Barron's, Malgieri, Nick.Bake!: Essential Techniques for Perfect Baking.Kyle Books, Pyler, E. J and L.A. Gorton.Baking Science and Technology.4th Ed. Sosland Pub Co, Sultan, William J.Practical Baking.5th Ed. New Jersey: Wiley Sons, Teubner, Christian.The Chocolate Bible.Chartwell Books, The Culinary Institute of America.Frozen Desserts.1 st. Ed. New Jersey: Wiley Sons, 2008.
6 6 HOSP-1552: Introduction to Baking & Pastries Boyle, Tish, and Timothy Moriarty.Grand Finales: A Neoclassic View of Plated Desserts.New Jersey: Wiley Sons, Wemischner, Robert.The Dessert Architect.1st. Delmar Cengage Learning, Resources Other 1. Video. The Basic Steps of Baking Bread and Laminating Dough The Culinary Institute of America 2. Video. Gluten Free Baking; The Culinary Institute of America 3. Video. Meringue, Vanilla Sauce, and Pastry Cream; The Culinary Institute of America Top of page Key: 2266
Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment
FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman chef.bouman@fscj.edu Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION
More informationCOURSE OUTLINE CERTIFIED MASTER CHEF. PREPARED AND/OR REVIEWED BY: Professor Micheal McFadden C.C.C. CCFCC Canadian Culinary Federation
COURSE OUTLINE CERTIFIED MASTER CHEF COURSE NAME: PRE-REQUISITE FOR: PERIODS/WEEKS: Baking and Pastry Arts Theory Certified Master Chef 45 Hours online learning PREPARED AND/OR REVIEWED BY: Professor Micheal
More informationJEFFERSON COLLEGE COURSE SYLLABUS CUL115 BAKING & PASTRY. 4 Credit Hours. Prepared by: Garrett Miller Date: October 25, 2016
JEFFERSON COLLEGE COURSE SYLLABUS CUL115 BAKING & PASTRY 4 Credit Hours Prepared by: Garrett Miller Date: October 25, 2016 Chris DeGeare, M.Ed., Division Chair, Business and Technical Education Dena McCaffrey,
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 1 LAB HOURS: 3.
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 1204 COURSE TITLE: BAKING AND PASTRY ARTS I CLASS HOURS: 1 LAB HOURS: 3.5 CREDITS: 3 1. COURSE
More informationEntry Level Assessment Blueprint Retail Commercial Baking
Entry Level Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention
More informationCOLLEGE OF THE DESERT
COLLEGE OF THE DESERT Course Code CART-034 Course Outline of Record 1. Course Code: CART-034 2. a. Long Course Title: Intermediate Baking b. Short Course Title: INTERMEDIATE BAKING 3. a. Catalog Course
More informationCENTRAL TEXAS COLLEGE PSTR 1301 FUNDAMENTALS OF BAKING. Semester Hours Credit: 3
CENTRAL TEXAS COLLEGE PSTR 1301 FUNDAMENTALS OF BAKING Semester Hours Credit: 3 INSTRUCTOR: OFFICE HOURS: I. INTRODUCTION A. Fundamentals of baking include dough, quick breads, pies, cakes, cookies, and
More informationVegetarian Culinary Arts Courses 2018/2019
Vegetarian Culinary Arts Courses 2018/2019 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 102. Introduction to Culinary Fundamentals VGCA 109. Professional Cooking: Soups, Sandwiches
More informationJOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT. Test Code: 4110 Version: 01
JOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT Test Code: 4110 Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
More informationCAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301
CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301 Course Description Instruction in all aspects of Baking procedures, including yeast-made products, cakes,
More informationSYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus
DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production II CULN0140 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: KCKCC
More informationSYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus
DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production I CULN0130 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: PREREQUISITES:
More informationBKP 112 Introduction to Baking Science
BKP 112 Introduction to Baking Science Pre-Req: Take ENG-032, MAT-032 and RDG-032 with a minimum grade of C. Class 0, Lab 3, Credit 1 Semester Year This addendum is for reference only. Your instructor
More informationStudent s Signature Completion Date. High School Teacher s Signature. Recommended Grade High School. COCC Review Instructor s Signature
Student s Name BAK 101 Introduction to Baking and Pastry 4 Credits College Now/CTE Student Outcome Checklist cocc.edu/college-now Student s Signature Completion Date High School Teacher s Signature Recommended
More informationDiploma in Hospitality Management (610) Food and Beverage Management
Diploma in Hospitality Management (610) Food and Beverage Management Pre-requisites: Knowledge of business Co-requisites: A pass or higher in Certificate in organisation. Business Studies or equivalence.
More informationSAN DIEGO COMMUNITY COLLEGE DISTRICT MESA COLLEGE ASSOCIATE DEGREE COURSE OUTLINE
CACM 131 CIC Approval: 09/22/2005 BOT APPROVAL: STATE APPROVAL: EFFECTIVE TERM: Fall 2006 SECTION I SAN DIEGO COMMUNITY COLLEGE DISTRICT MESA COLLEGE ASSOCIATE DEGREE COURSE OUTLINE SUBJECT AREA AND COURSE
More informationODESSA COLLEGE CULINARY ARTS. 201 West University Odessa, Texas COURSE SYLLABUS. COURSE TITLE : Intermediate Food Preparation
ODESSA COLLEGE CULINARY ARTS 201 West University Odessa, Texas 79764 COURSE SYLLABUS COURSE NUMBER : CHEF 2201 COURSE TITLE : Intermediate Food Preparation CREDIT HOURS : 2 [Lecture hours: 16, Laboratory
More information110 Review Safety Data Sheets (SDS), explain their requirements in handling hazardous materials, and describe personal protective equipment.
Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting and
More informationCROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE
CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE Course Name: CUB30S Baking & Patisserie Teacher s Name: Contact Information: Mr. Derek May, Mr. Harald Fischer 1930-1st Street
More informationACF Retail Commercial Baking Certification
Assessment Blueprint Test Code: 2500 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information Written Assessment Information Specific
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY HOSPITALITY MANAGEMENT DEPARTMENT COURSE OUTLINE CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3
NEW YORK CITY COLLEGE OF TECHNOLOGY HOSPITALITY MANAGEMENT DEPARTMENT COURSE OUTLINE COURSE #: HMGT 4972 COURSE TITLE: SPECIALTY CAKES CLASS HOURS: 1 LAB HOURS: 4 CREDITS: 3 1. COURSE DESCRIPTION: Contemporary
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
More informationSLO Presentation. Cerritos College. CA Date: 09/13/2018
CA Date: 09/13/2018 HEALTH OCCUPATIONS CA Professional Baking and Pastries--AS Students apply the proper baking and pastry techniques and procedures to produce quality products. Students define basic baking
More informationVIN 147 Introduction to Fruit Wine Production
VIN 147 Introduction to Fruit Wine Production Date: September 3 - November 22, 2013 Semester: Fall 2013 Course Name: Intro to Fruit Wine Production Course Credit: 2 Hours Course No.: VIN 147 Room: Online
More informationCulinary Arts Level 2 Cook
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4336 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationDining Room Theory
Western Technical College 10317111 Dining Room Theory Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 1.00 Total Hours 18.00 An orientation to acceptable
More informationRestaurant Management
The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment
More informationRetail Commercial Baking
Job Ready Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Copyright 2012. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationYouth Explore Trades Skills
Youth Explore Trades Skills The Salad Bar Description Students will learn the types and purposes of various salads, and the steps in making a salad, from the basic components to cleaning and preparing
More informationFOOD SERVICES LEAD - LEVEL 2
FOOD SERVICES LEAD - LEVEL 2 High school graduation or equivalent or demonstrated skills in reading, writing, and communications with two years of training in food services. School district experience
More informationNEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 2 LAB HOURS: 3 CREDITS: 3
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4971 COURSE TITLE: DELUXE DESSERTS CLASS HOURS: 2 LAB HOURS: 3 CREDITS: 3 1. COURSE DESCRIPTION
More informationODESSA COLLEGE CULINARY ARTS. 201 West University Odessa, Texas COURSE SYLLABUS
ODESSA COLLEGE CULINARY ARTS 201 West University Odessa, Texas 79764 COURSE SYLLABUS COURSE NUMBER : CHEF 1301 COURSE TITLE : Basic Food Preparation CREDIT HOURS : 3 [Lecture hours: 16, Laboratory hours:
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationCOURSE FOD 3040: YEAST PRODUCTS
Name: Due Date: COURSE FOD 3040: YEAST PRODUCTS Prerequisite: FOD1010: Food Basics Description: Students further their skills in the handling of yeast dough through the preparation of a variety of yeast
More informationCulinary Arts Level 1 Prep Cook
Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4436 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationDuty/Task Crosswalk to ACF Standards
Advanced Pastry Arts Duty/Task Crosswalk to ACF Standards The Advanced Pastry Arts Duty/Task Crosswalk is referenced to three American Culinary Federation (ACF) Required Knowledge and Skill Competencies:
More informationCOURSE FOD 2040: CAKE & PASTRY
Name: Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 2040: CAKE & PASTRY Description: Students expand their knowledge and skills in the production of a variety of cake and pastry products. Outcomes:
More informationCULINARY ARTS STUDENT GRADE RECORD Career & Technical Education
STUDENT GRADE RECORD Career & Technical Education Course Outline Modules Windham Module Test Module Competency Rating WINDHAM SCHOOL DISTRICT A. CTE Orientation 1. The Food Service Industry (Ch. 1-3) Student
More informationRevised April Unit/Standard Number. High School Graduation Years 2017, 2018 and 2019
Unit/Standard Number Institutional Food Worker CIP 12.0508 Task Grid Secondary Competency Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate
More informationCOURSE FOD 3030: CREATIVE BAKING
Name: _Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 3030: CREATIVE BAKING Description: Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries,
More informationAUTHOR: DATE: X Revision: New: SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO OUTLINE
SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO COURSE OUTLINE PASTRY, DESSERTS AND RELATED THEORY LAB (OURSE TITLE: FDS 239 >DE NO.: SEMESTER: TWO PROGRAM: AUTHOR: DATE: CHEF TRAINING/APPRENTICE
More informationUNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55
UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,
More informationSITHCCC019 Produce cakes, pastries and breads
Element 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook cakes, pastries, breads. Performance Criteria SITHCCC019 Produce cakes, 1.1.Confirm food
More informationVirginia Western Community College HRI 225 Menu Planning & Dining Room Service
HRI 225 Menu Planning & Dining Room Service Prerequisites None Course Description Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and
More informationEntry Level Assessment Blueprint Commercial Foods
Entry Level Assessment Blueprint Commercial Foods Test Code: 4020 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety Demonstrate understanding of accident prevention and fire
More informationCook Online Upgrading Pilot A Guide to Course Content
Cook Online Upgrading Pilot A Guide to Course Content Cooks prepare, season and cook soups, meats, fish, poultry, vegetables and desserts. They make sauces, gravies and salads. They perform some meat cutting,
More informationYouth Explore Trades Skills
Youth Explore Trades Skills Cook Cooking Starches Description In this activity students will become familiar with the equipment used in cooking various starches (pasta, rice, potato) and will demonstrate
More informationUNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers
More informationVegetarian Culinary Arts Courses 2017/2018
Vegetarian Culinary Arts Courses 2017/2018 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,
More informationVIN 148 (VIN 14800) - Winery Sanitation
38P VIN 148 (VIN 14800) - Winery Sanitation Date: September 3 - December 13, 2013 Semester: Fall 2013 Course Name: Winery Sanitation Room: Online Course No.: VIN 148 Course Credit: 3 Hours Instructor:
More informationCENTRAL TEXAS COLLEGE CHEF 2302 SAUCIER Semester Hours Credit: 3 INSTRUCTOR: OFFICE HOURS:
CENTRAL TEXAS COLLEGE CHEF 2302 SAUCIER Semester Hours Credit: 3 INSTRUCTOR: OFFICE HOURS: I. INTRODUCTION A. Instruction in the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments,
More informationCulinary Arts Level 2 Cook
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4536 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationCourse Assessment Plan
Course Plan The American Culinary Federation Educational Foundation, our accrediting body requires that all competencies that correspond to these student learning outcomes be assessed either formatively
More informationA d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )
8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4
More informationCulinary Arts 3 Semester 1 Course Review
Culinary Arts 3 Semester 1 Course Review Unit 1: ServSafe Review This unit reviews current federal, state, and local food code & safety regulations for all food safety managers Standards Covered: 19.01
More informationWACS culinary certification scheme
WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional
More informationVegetarian Culinary Arts Courses 2016/2017
Vegetarian Culinary Arts Courses 2016/2017 VGCA 101. Professional Cooking: Vegetarian Main Dishes and Entrees I VGCA 105. Professional Cooking: Baking and Pastry I VGCA 109. Professional Cooking: Soups,
More informationCertificate III in Hospitality. Patisserie THH31602
Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites
More informationMASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM QUESTIONS TIME ALLOWED: 3 HOURS
MASSACHUSETTS VOCATIONAL TECHNICAL TEACHER TESTING PROGRAM SCOPE OF TEST CODE #11 - CULINARY ARTS WRITTEN EXAM - 100 QUESTIONS TIME ALLOWED: 3 HOURS PERCENT OF TEST: 15 % Health and Safety Sanitation Food
More informationAtlantic Technical College Professional Culinary Arts & Hospitality Program Syllabus
Instructor Name(s): Rona Moulu and Peter Babcock Department Name: Commercial Foods and Culinary Arts Office/Classroom Location: Building 4, Room 142A Phone Numbers: (Moulu) 754-321-5166 (Babcock) 754-321-5100
More informationDIABLO VALLEY COLLEGE CATALOG
CULINARY ARTS CULN Despina Prapavessi, Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef, culinary
More informationGEORGIA DEPARTMENT OF JUVENILE JUSTICE I. POLICY:
GEORGIA DEPARTMENT OF JUVENILE JUSTICE Applicability: { } All DJJ Staff {x} Administration { } Community Services {x} Secure Facilities Chapter 9: FOOD SERVICE : FOOD SERVICE MANAGEMENT Attachments: A
More informationPolicies and Procedures Manual
Purpose Policy Procedures Forms Related Information Policies and Procedures Manual Title: Policy Administrator: Effective Date: Approved by: Dining Services - Food Ordering - Students Director, Dining
More informationInstitutional Food Worker CIP Task Grid
1 Secondary Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate apparel in the food preparation area. 102 Demonstrate safe use of cutting tools. 103 Demonstrate procedures for safe lifting
More informationPractice of Chinese Food II Hotel Restaurant and Culinary Science
Practice of Chinese Food II Hotel Restaurant and Culinary Science Available Period for Learning Subject Unit Assessment Approved by the Ministry of Education: 2009.03.01~2017.02.28 Occupational Competency
More informationHRI 220 Meat, Seafood, Poultry Preparation
Revised: Fall 2016 HRI 220 COURSE OUTLINE Prerequisites: HRI 106, HRI 158 Course Description: Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/ skills
More informationTitle Topics Learning Competencies Assessment Week 1
SENIOR HIGH SCHOOL BASIC EDUCATION DEPARTMENT Holy Angel University #1 Holy Angel Avenue, Sto. Rosario, Angeles City Syllabus in Technical Vocational Livelihood Senior High School Grade 11 Home Economics
More informationCALIFORNIA COMMUNITY COLLEGE - CULINARY
CALIFORNIA COMMUNITY COLLEGE - CULINARY Award Page AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF SCIENCE & CERTIFICATE OF ACHIEVEMENT)...1 JOBS... 1 AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF
More informationWORLDCHEFS GLOBAL CULINARY CERTIFICATION
WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together
More informationNew: WINES TWO. Date: Author: SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO HOTEL AND RESTAURANT MANAGEMENT JANUARY, 1993
0/ SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO COURSE OUTLINE Title: Code No.: Program: Semester: Date: Previous Dated: Outline HOTEL AND RESTAURANT MANAGEMENT TWO JANUARY, 1993
More informationCourse Syllabus Fundamentals of Baking PSTR 1301
Semester with Course Reference Number (CRN) Summer, 2016, 16276 Course Syllabus Fundamentals of Baking PSTR 1301 Instructor contact information (phone number and email address) eddy.vandamme@hccs.edu 713-718-6068
More informationInstitutional Food Worker CIP Task Grid
1 Unit/Standard Number Institutional Food Worker CIP 12.0508 Task Grid High School Graduation Years 2014, 2015 and 2016 Secondary Competency Task List 100 DEMONSTRATE SAFETY PROCEDURES 101 Wear appropriate
More informationHRTM Food and Beverage Management ( version L )
HRTM 116 - Food and Beverage Management ( version 213L ) Course Title Course Development Learning Support Food and Beverage Management Course Description Standard No Provides students with a study of food
More informationONE. New: WINES. Date: Author: SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO HOTEL AND RESTAURANT MANAGEMENT.
SAULT COLLEGE OF APPLIED ARTS & TECHNOLOGY SAULT STE. MARIE, ONTARIO COURSE OUTLINE Title: Code No.: FDS118-2 Program: Semester: Date: Previous Dated: Outline HOTEL AND RESTAURANT MANAGEMENT ONE SEPTEMBER,
More informationMake Biscuits By Hand
Youth Explore Trades Skills Make Biscuits By Hand Description In this activity, students will make and bake a batch of scones from scratch. The students will be able to identify the different stages of
More informationSENIOR NUTRITION SERVICES WORKER
PERSONNEL COMMISSION Class Code: 5071 Salary Range: 11 (C1) SENIOR NUTRITION SERVICES WORKER JOB SUMMARY Under general supervision, prepare, package and serve hot and cold menu items at an assigned school
More informationCERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis
Napa Valley College 2277 Napa-Vallejo Highway, Napa, CA. 94558 VITICULTURE AND WINERY TECHNOLOGY Dr. Stephen J. Krebs, Program Coordinator, (707) 253-3259, skrebs@napavalley.edu Bryan Avila, Winery Technology
More informationCatering Manual Mission Bell Dr. San Pablo, CA p
Catering Manual 2600 Mission Bell Dr. San Pablo, CA 94806 p. 510.215.3878 wchau@contracosta.edu www.contracosta.edu Table of Contents I. Introduction... 2 Contacts II. Catering Procedures... 3 III. Sample
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures
Policy Number: 409.04.31 Effective Date: 10/24/17 Page Number: 1 of 7 I. Introduction and Summary: It is the policy of the Food and Farm Services Subdivision to establish and outline standard operating
More informationCulinary Essentials. CLASS TYPE: 90% hands-on & 10% theory
Culinary Essentials FOR Serious enthusiasts Students wishing to discover the profession of cook Career changers Entrepreneurs LEVEL : BEGINNERS PRE-REQUISITE 18 years old minimum Upon application approval
More informationOn successful completion of this unit a learner will: 1 Understand the use of equipment and methods for creative patisserie work
Unit 29: Creative Patisserie Unit code: F/601/1769 QCF level: 5 Credit value: 30 Aim This unit will enable learners to gain understanding of equipment and methods for creative patisserie work and develop
More informationQ u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A )
8 3 3 8 Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s, a n d P i e s ( 1 1 A ) 30S/30E/30M A Baking and Pastry Arts Course 8 3 3 8 : Q u i c k B r e a d s, C o o k i e s, D o u g h n u t s,
More informationPART I HAWAII HEALTH SYSTEMS CORPORATION STATE OF HAWAII Class Specifications for the Classes:
PART I HAWAII HEALTH SYSTEMS CORPORATION 9.550 STATE OF HAWAII 9.555 9.560 9.565 Class Specifications for the Classes: COOK I - IV BC-05; BC-08, WS-08, F-108 BU:01; BU:02 COOK I 9.550 Assists in cooking
More informationSeptember 8, Honorable, Judith T. Won Pat, Ed. D. Thirtieth Guam Legislature 253 West O'Brien Dr. Hagatna, Guahan Attention: Vicky Quenga
DEPARTMENT OF EDUCATION OFFICE OF THE SUPERINTENDENT www.gdoe.net P.O. Box DE, Hagatna, Guam 96932 Telephone: (671) 475-0457 or 300-1547 / 1536 * Fax: (671) 472-5003 Email: nbunderwood@gdoe.net Nerissa
More informationCONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice)
6th Annual South Regional Skills Competition CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice) PURPOSE OF THE CHALLENGE DURATION: 3.5 HOURS To evaluate each contestants
More informationGuidelines for Unified Excellence in Service Training
G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning
More informationCOUNTY DETENTION COOK (Job Description)
COUNTY DETENTION COOK (Job Description) Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect
More informationCOUTURE CULINARY. Classes Offered
Hygiene for Food Service Food Preparation & Cookery (Level 1) Food Preparation & Cookery (Level 2) Stock, Soup & Sauces Cold Buffet & A La Carte Presentation Food & Beverage Competition - Mystery Basket,
More informationHaccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<<
Haccp Manual For Institutional Food Service Operations The HACCP has been prepared by the United States Food and Drug into your operations as those actions that you might take to open in the morning Manual
More informationGateway Unit Standards and Resources
Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure
More informationCulinary Arts Program Guide CIP Code #
Culinary Arts Program Guide CIP Code # 12.0508 Standard Occupational Classifications 2015 Pennsylvania High Priority Occupations 35-2011-00 Cooks, Fast Food 35-2012-00 Cooks, Institutional and Cafeteria
More informationCulinary Arts, Hospitality Management A.S. Degree. 140 Culinary Arts and Hospitality Management
140 Culinary Arts and Hospitality Management CULINARY ARTS AND HOSPITALITY MANAGEMENT Human Arts and Social Sciences Division Isabel O Connor, Division Dean Division Office, Room 420 Sue Slater, Department
More informationJuly and August Schedule
Community Education: Culinary Classes The Community Education program at UA Pulaski Technical College provides individuals of all ages in central Arkansas opportunities for personal and professional development
More informationAPPLICANT GUIDE HOSPITALITY OCCUPATIONS
HOSPITALITY OCCUPATIONS OCCUPATION: Cook (ANZSCO 351411) QUALIFICATION: SIT31116 - Certificate III in Asian Cookery SKILLS ASSESSMENT - Occupational Requirements A person who works in Australia as ANZSCO
More informationUV31191 Produce fermented dough and batter products
Produce fermented dough and batter products The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough and batter products
More informationCREATIVE CAKE. Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake.
Creative Cake, (Individual Event), recognizes a student s ability to create an artistically decorated cake. EVENT CATEGORY Occupational Senior COMPETITION TOPIC sponge cold foaming method minimum 10 and
More informationMake and Bake a Hand Stretched Neapolitan Pizza
Youth Explore Trades Skills Make and Bake a Hand Stretched Neapolitan Pizza Description In this activity, students will make and bake Neapolitan-style pizza from scratch. The students will identify the
More informationCake Decorating NYS (NY only)
Cake Decorating NYS (NY only) PURPOSE To evaluate each contestant s preparation for employment and to recognize outstanding students for excellence and professionalism in the advanced art of Cake Decorating,
More informationSafe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements.
Unit ID: 319 Domain COMMERCIAL COOKERY AND CATERING Title: Prepare, cook, and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies
More information