BAKING AND PASTRY PRODUCTION. COURSE HOURS: 8:00 A.M. - 12:30 PM. Thursday, Starts September 7 and ends December 7, 2016

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1 BAKING AND PASTRY PRODUCTION CATALOG DESCRIPTION: Students are introduced to the basic techniques of baking. Students learn each step in the process of bread making including the science of bread production, the measuring of ingredients, and the proper evaluation of recipes. Techniques on the preparation of quick breads and pastries commonly produced in small bakeries and restaurants will also be introduced. Proper chef attire is required. Hours: 13 lecture and 39 laboratory. Materials fee: $75. COURSE NUMBER: HMR CREDITS: 3 COURSE HOURS: 8:00 A.M. - 12:30 PM. Thursday, Starts September 7 and ends December 7, 2016 INSTRUCTOR: Paul G. Suplee CEC, PC III OFFICE HOURS: Mon. 11:15-1:45 Tue. 12:45-1:45 Wed. 12:45-2:15 TEXT: REFERENCES: psuplee@worwic.edu On Baking, by Sarah, R. ensky, Priscilla Martel, Eddy Van Damme., Upper Saddle River, NY: Pearson Prentice Hall (second edition). Pearson MyCulinary for On Baking There are numerous cookbooks available both at the Salisbury campus and at various county libraries. Students are encouraged to use these resources. COURSE OBJECTIVES: Upon completion of this course the student should be able to: Course Objectives Assessment Goals Assessment Strategies 1 Maintaining a safe/sanitary working environment in a working kitchen lab GEO 2, 7, 8 Student will employ: a. Rules pertaining to Appearance, work habits and clean up b. Proper Mise en Place (prep/planning, waste and time management) c. Usage of Equipment and Skills d. Identify importance of Chef and Weekly Rubric

2 2 Comprehend the history and safety guidelines found in the baking industry. GEO 2, 6, 7 3 Identify the common ingredients found in a standard bake shop. GEO 1, 3, 5, 6 4 Distinguish baking equipment and yield measurements. GEO 3, 6 5 Demonstrate yeast dough mixing and baking. GEO 2, 3, 4, 5, 6 6 Properly prepare laminated and steam leavened dough. GEO 2, 3, 4, 5, 6 7 Identify and prepare variations of pies and tarts GEO 4, 5, 6 8 Utilize the stove top and oven of common preparations GEO 4, 5, 6 9 Compose chemical and mechanical dough and batter formulas. GEO 1, 2, 3, 4, 5, 6 10 Identify and prepare variations of cookies commonly found in a baking shop. GEO 4, 5, 6 11 Create proper garnishes for cakes and pastries. GEO 3, 4, 5, 7 12 Identify the varieties and uses of chocolate. GEO 3, 6, 7 13 Apply the principles of cake decorating, pastries, and plate presentation. GEO 4, 5, 6, 7 14 Prepare and serve a dessert and bread upon the mystery recipes, the final week of class. GEO 1, 2, 4, 6, 7, 8 Teamwork a. Knowledge baking history and the role of a baker Professionalism b. Recognize the safety/rules in the kitchen a. Working with basic ingredients b. List popular sweetening agents and fats, their use in baking Homework c. Applying specialty ingredients Identify tools of the trade and taking proper measurements mise en place a. Apply baking principles b. Understanding yeast-leavened dough and ratios Working with croissants, Danish, puff pastry and cream puffs a. Create pies and tarts found in the industry b. Work with different types of crust Demonstrate and prepare a. Custards b. Creams a. Working with quick breads and doughnuts b. Prepare cake formulas and mixings methods c. Produce doughnuts of the week program List and prepare all eight variations of cookie styles Work with icings, frostings, meringues and glazes Apply different baking and techniques with chocolate a. Understand cake assembly and décor b. Preparing specialty cakes and tortes c. Working with pastries and desserts d. Recognize plated desserts and use of sauces Final Student will plan, organize prepare/cook and serve a dessert and bread as individual without aid of an instructor Weekly Final Exam (rubric) COURSE CONTENT:

3 Week 1 September 7 Week 2 September 14 Introduction to Baking / Safety / Ingredients Chapter 1, 3, 4 Equipment / Cookies Chapter 2, 10 Week 3 September 21 Week 4 September 28 Week 5 October 5 Week 6 October 12 Week 7 October 19 Week 8 October 26 Week 9 November 2 Week 10 November 9 Week 11 November 16 Week 12 November 30 Week 13 December 7 Week 14 December 14 Measuring /Quick Breads/ Doughnuts Chapter 5, 6 - (Quiz #1 General) Yeast Dough Chapter 7 Enriched Yeast Dough Chapter 8 (Quiz # 2 Cookies/ Quick Breads) Laminated Dough - (Special AM Time 7 AM Breakfast served!) Chapter 9 Pies and Tarts / Custards, Creams and Sauces Chapter 11, 14 - (Quiz # 3 Yeast/Enriched/Laminated) Cakes Chapter 13 (only - cake production) Pastry / Icings, Frostings and Glazes Chapter 12- (Quiz #4 Pies/Tarts/Custards/Creams/Sauces) Cake Assemblies Chapter 13 Chocolate and Specialty Desserts Chapter 15, 20 (only Chocolate) Pastry and Desserts, Sauces, and Introduction to Plate Design Chapter 19 (Quiz # 5 Chocolate/Cakes) Practical Final Exam Written Final Exam (9:00am 11:00pm) This is a laboratory course. Students are expected to participate in the production of foods that may be found on restaurant and catering menus. The actual foods produced will be at the discretion of the instructor. **To participate in culinary labs, professional chef attire is required (See below). In addition, students

4 will be required to bring a knife set to class. The set must include a chef s knife, a paring knife and either a boning or utility knife and a case for the knives. The purchase of the knife set and chef s uniform will be made available to you at the college. You will not be allowed to participate in class without a clean uniform and a set of knives. Proper sanitation standards: (personal hygiene, food safety, professional conduct, etc.) at all times. References: ServSafe textbook. No cells phones or calls are allowed in class. WOR-WIC COMMUNITY COLLEGE CULINARY ARTS LABORATORY UNIFORM POLICY Uniforms, knives and other tools are available at the Wor-Wic Bookstore (shoes are NOT available at the bookstore). Make sure that you understand how your financial aid works; in many cases the uniforms and tools may be paid for with financial aid funds. You are welcome to buy your uniform from outside sources, but they must adhere to our uniform policies. HAT PANTS SHOES APRON JACKET Black baker s cap available at bookstore. No skull caps or bandanas Grey Hounds tooth cook s pants. Available at bookstore. If you have Other, personal hounds tooth pants you must ask the chef for permission to wear them first Black, non-slip or oil/water resistant. There is no exception to this. This complies with OSHA and MOSHA workplace regulations The school provides white bib aprons, but the student may purchase their own. They may be white or British chalk stripe, and should be bib-style White, double-breasted chef jackets only. No embroidery (names, titles, etc.) THERMOMETER All students are required to have a thermometer (preferably digital) at All times when handling food All uniforms are to be clean and neat. They are to be in good repair WORKPLACE SIMULATION: - Statement for HMR/CULINARY ARTS: The mission of Wor-Wic Community College includes a commitment to serve the education, training and workforce needs of the community. Your education here includes quality job preparation to support your future success. A goal of this course is to prepare you for the opportunities and challenges of the profession. This course will simulate a real work environment. As a student, you will experience what it's really like in the workplace. You will often encounter the pressure of performing in a fast-paced environment, gain immediate feedback on your performance, receive direct feedback regarding safety concerns, and experience many time-restricted assignments. Direct feedback from your instructor (constructive criticism and coaching), in a fast-paced environment are designed to support your educational achievement at Wor-Wic and ultimately your success in the workforce.

5 METHODS OF EVALUATION: % of final grade Written Final Exam 10 Final Exam 10 Quizzes 5 Homework 5 s 65 Attendance/Lecture 5 100% BLACKBOARD: All students logging into Blackboard affirm that they understand and agree to follow Wor-Wic Community College policies regarding academic integrity and the use of College resources as described in the college catalog. Wor-Wic Community College considers the following as violations of the computer usage policy: Using the campus computing network and facilities to violate the privacy of other individuals. Sharing of account passwords with friends, family members or any unauthorized individuals Violators are subject to college disciplinary procedures. QUIZ POLICY: Quizzes are allowed for make up only one week before next session of class. Student is responsible for setting up appointment ASSIGNMENT POLICY: A late assignment must be received within one week of the assigned due date. A late assignment will be reduced by 10% for the first day it is late and 50% thereafter. No late assignments will be accepted after one week of due date. PRACTICAL FINAL EXAMINATION: Tuesday April 21 Regular Time WRITTEN FINAL EXAMINATION: Tuesday April 28, 9 11 am ATTENDANCE POLICY: The student will be awarded credit for each session attended. No points can be made up for an absence. You can lose points for attending class late, being unprepared or inattentive, or leaving early. Missing labs can cost a lot (no make-up!) ACADEMIC HONESTY POLICY (GEO 8) Students are expected to maintain a high level of academic performance. Cheating and plagiarism are defined in Wor-Wic s Student Conduct Policy (appendix of College Catalog). Infractions of this policy will result in the student s failure for the assignment or test, and referral to the disciplinary committee. ATTENTION: In the event of a flu epidemic or other emergency that results in the suspension of classes, faculty will be communicating with students about their courses and course requirements, such as assignments, quiz and exam dates, and class and grading policies, via faculty websites or Blackboard. Students will be responsible for completing all these assignments in accordance with class policies. Information about the resumption of classes will be communicated via the College's website and system. This syllabus is a working document and is subject to change

6 Scoring Rubric-Kitchen Performance Evaluation Score> SANITATION Appearance/ Uniform Workstation Work Habits Clean-Up MISE EN PLACE Prep/Planning Waste Time Management EQUIPMENT Use/Operation TECHNIQUE Skill Level TEAMWORK Cooperation FINISH PRODUCT Restaurant Quality 1 (Needs Improvement) Could not participate de to improper attire and/or shoes for kitchen; poor hygiene-dirty fingernails, etc. Poorly maintained work space during lab activity; crosscontamination and/or unsanitary conditions present Frequent touching of face, hair, unclean surfaces; little concern for cleanliness; no visible hand washing Inspection show no cleaning of equipment, utensils, and/or surfaces; items were left unwashed No planning or advance preparation demonstrated Unacceptable amount of food and/or supplies wasted due to lack of planning and/or concern Large amount of wasted time and/or inactivity; activity not completed Improper use of tools and/or equipment resulting in breakage or injury or self and/or others Unacceptable skill level; does not meet minimum requirements for technique at this time Disrupts and/or antagonizes others Unsafe to consume, sanitation standardsfood safety 2 (Poor) Dressed improperly; needed to make major modifications to attire, hair, and/or hands in order to participate Work space not wellmaintained during activity; need coaching to remedy conditions Poor hand washing technique and/or frequency; no visible concern for cleanliness Inspection shows poor cleaning of equipment, utensils, and/or surface; items must be rewashed before further use Minimal planning; lack of efficiency Large amount of food and/or supplies wasted; waste could have been prevented Did not complete in time allotted due to inefficient use of time Careless use of tools and/or equipment resulting in excessive wear and tear to items Needs practice and coaching to meet average skill level 3 (Average) Dressed properly for activity, minor modifications to hair and/or hands in order to work in kitchen. Maintained moderately-clean work space; some threat of crosscontamination during lab activity Adequate hand washing technique and/or frequency; adequate concern for general cleanliness Inspection shows adequate cleaning of equipment, utensils, and/or surfaces; some disorganization in storage Adequate planning and efficiency Acceptable amount of food and/or supplies wasted Average organization; completed activity relatively on time Adequate care of tools and/or equipment; no misuse noted Properly demonstrates skill with some prompting 4 (Good) Dressed properly, hair restrained, and hands washed-no modifications necessary before beginning activity Maintained clean work space; avoided crosscontamination throughout activity Frequent, proper hand washing; minimal touching of face, hair, or unclean surfaces; noticeable concern for cleanliness Inspection shows clean equipment, utensils, and/or surfaces; items are properly stored Thorough planning evident before and during activity No food and/or supplies wasted Completed activity and all clean-up tasks on time Shows respect for tools and supplies; normal wears and tear Proficient at skill without supervision 5 (Exceptional) Exceptionally neat, clean; arrived ready to begin work Maintained exceptionally clan and sanitary work space thought activity; no cross-contamination or unsanitary conditions Extreme care with cleanliness and hand washing and keeping hands clean; no touching of face, hair, or unclean surfaces Inspection shows clean equipment, utensils, and/or surfaces; items are organized and stored with care Extremely prepared; highly efficient Food and/or supplies were conserved, not used Exceptionally organized; completed activity ahead of time Extreme care taken with all tools and equipment Exemplary demonstration of skill, level is beyond expectations at this time, can assist others Shows disrespect for others and/or their work or property Incomplete lacking flavor and balance Works with others without supervision Acceptable product with changes apply - (Family, Diner Restaurants) Demonstrates patience and respect for others Above average with strong characteristics - (Bistro, Specialty Restaurants) Eagerly assists others Meets high standards with all elements and characteristics present; creativity/clean - (Fine, Upscale Restaurants) HMR 150 BAKING AND PASTRY PRODUCTION

7 Homework Assignment: Chef Suplee This Assignment due Week 13 December 7, 2016 Objective: To gain a better understand of baking ingredients and its functions. Write a short report on ONE of the topics below and provide a total of 6 recipes. Students must utilize the college database in completing this assignment. (GEO 1, 2, 3) RASPBERRIES BLUEBERRIES CRANBERRIES LEMONS LIMES ORANGES FIGS GUAVA PERSIMMONS RHUBARB APPLES PEARS CHERRIES BANANAS PINAPPLE DATES ALLSPICE CINNAMON GINGER MINT COCONUTS HAZELNUTS PISTACHIO ALMONDS Guidelines: Select an ingredient or spice and write a report including: The history and its origin (birthplace) and use in baking/cooking Three (3) recipes of at least 2 sections below that use the ingredient A. Cookies B. Cakes C. Bars D. Pastry 1. The format of this assignment should include the following: Professional presentation (proper spelling, punctuation, and grammar) Title Page Menu/Table of Contents Introduction Body Conclusion Works cited 2. All reports must be typed, double space. The body of the report must be two (2) fully typed pages, using APA format. All recipes must be typed and cannot be copied or copy/pasted. 3. The report will be submitted online in Blackboard. You may present this as a powerpoint, but clear this with Chef first. G R A D I N G FORMAT: RESEARCH: Title Page, Cover: 5 points Quality: 20 points Table / Menu: 5 points Accuracy 20 points Appearance 5 points Footnotes, references 5 points Integrity (wholeness) 20 points Effort: 5 points Layout: 5 points Spelling 5 points Works Cited 5 points