CULINARY ARTS INSTITUTE PROFBKG -210 Principles of Baking and Patisserie II Syllabus Spring 2017

Transcription

1 CULINARY ARTS INSTITUTE PROFBKG -210 Principles of Baking and Patisserie II Syllabus Spring 2017 Section: 0142 Units: 4 Location: Culinary Arts Institute, CAI 228, Baking and Pastry Production Kitchens Lower Level Hours: Lecture - 2:20 pm- 3:25 pm (CAI Room 228) Lab 3:30pm 6:40pm Baking and Pastry Production Kitchen Lower Level Texts: Professional Baking, 7th Edition, Author: Wayne Gisslen, ISBN: Chef Instructors: Chef Ramiro Villegas Phone: Office: (818) Ext villegr@lamission.edu Office Location: Culinary Arts Institute Building Office 116 Office Hours: 6:50pm - 7:20pm Thursday PREREQUISITE: PROFBKG 200 or FSMGMT 050, 100 & 109 WHAT ARE STUDENT LEARNING OUTCOMES? Student Learning Outcomes (SLO s) focus on designing curriculum around answering this question: What will a student be able to DO in his/her multiple roles with what he/she learns in the course? When instruction focuses on SLO s the learning process is more learner centered and more relevant to a student s life. STUDENT LEARNING OUTCOMES: Demonstrate various baking preparations, including doughs, cakes, fillings, sauces and garnishes. Evaluate and assess advanced baking and patisserie techniques and preparations within The Mission Cafe's bakery station. Assess finished bakery products according to industry standard. COURSE DESCRIPTION: Advanced baking and patisserie techniques, including advanced formulas. Explore advanced techniques in baking and patisserie. Examine how a formula works including changes of yields and altering percentages of ingredients in formulas to produce desired results are stressed. INSTRUCTIONAL MEODS: In the Professional Baking and Patisserie Laboratory course, recipes and techniques are discussed and/or demonstrated by the chef instructors. Videos are used to further enhance the knowledge of the student when viewing techniques and cooking methods. Students then prepare the lesson as instructed or demonstrated, all students working in groups or individually to produce the required competencies. Periodic use of videos, Multi-media presentations and guest speakers augment the curriculum.

2 COURSE OBJECTIVES: Upon completion of this course, students will have an understanding of, or be able to apply the following principles and concepts: 1. Review daily class structure, grading procedure, lab and lecture protocol 2. Examine fat melting: tenderizing and leavening effect; gases forming and expanding; sugars dissolving; how and when microorganisms die; how egg and gluten proteins stretch and coagulate; how starches gelatinize; results of gases evaporating; caramelization and the Maillard Reaction effect; how enzymes are inactivated; and what changes occur to nutrients. 3. Examine what is meant by a rich dough and how lamination applies to bread baking. Compare and contrast common ingredient differences between croissant and Danish Dough. 4. Examine how using pre-ferments in laminated dough formulas helps provide better flavor and/or extensibility. 5. Examine the difference between a recipe and a formula. Examine the term balance as it applies to bakery formulas. 6. Evaluate the typical range of usage of water, salt, and yeast in balanced dough formulas. 7. Compare and contrast pate sucree and pate brisee. Identify and discuss pie fillings. 8. Compare and Contrast various types and mixing methods for cookies. 9. Examine cake varieties, mixing methods, and baking procedures. 10. Compare and contrast classic and blitz mixing methods for puff pastry and its usages. 11. Examine Pate au Choux, mixing methods and usages. 12. Differentiate between various types of custards and creams used in the professional bakeshop. 13. Compare and contrast meringues, various types, and uses of preparation. 14. Examine various types of desserts sauces. 15. Examine fillings and toppings used for cakes, pastries, and baked goods. UNIFORM CODE: Students must be in proper Student CAI school chef coat uniform at all times. White skull caps and bistro aprons are necessary only if food is being prepared. By law, students must wear appropriate attire in the food production laboratory. It is the student s responsibility to be dressed in clean, proper attire for all lab periods. If you are not dressed appropriately/complete uniform, you will not be admitted to class, and you will be given an absence for the day. If you are passing through or working in the kitchen, you must be in uniform. NO EXCEPTIONS OR EXCUSES! Complete Uniform: Student White Chef Coat, red neckerchief/cravat, white bistro apron, white skull cap, heavy non-slip black shoes with shoe laces/ties or clogs, black or white socks, and hounds tooth/checkered pants. NO HAIRNETS without white skull caps. Student will be sent home and marked absent if not in full uniform. If the Bookstore does not have the necessary items you need to be in full uniform, you will still be sent home and marked absent. No makeup, lipstick or thick mascaras allowed when in the kitchen. No nail polish, faux nails or rings. Nails must be trimmed and short. No excuse! No earrings, nose rings or facial piercings in the kitchen. No watches, chain or friendship bracelets allowed in the kitchen. No hoodies or sweaters under the chef coat. If you are cold, wear white thermals under the chef coat. Completely clean shave or trimmed beard and mustache trimmed neat to ¼ inch in length. You will be sent home if you have not shaved and can only return if you have shaved. If you have a beard you must purchase a beard guard and wear in the kitchen during production times.

3 ATTENDANCE: Culinary Arts Institute s attendance policy approximates the expectations found in a working situation. It is essential that each student learns the discipline of regular and prompt attendance as well as the skills involved in the culinary arts and hospitality industries. At the time the student moves from training into a career, the employer will be very interested in dependability and punctuality. No matter how skilled the person, an employee is valuable only when present on the job. The faculty and staff of Culinary Arts LAMC consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. ATTENDANCE (LAMC College Catalog , pg. 48) The student is expected to attend every meeting of all classes for which he or she is registered. A student absent from classes for emergency reasons must inform his or her instructor of the reason for the absence. Students who have preregistered for a class and who do not attend the first meeting of the class may forfeit their right to a place in the class. Students should call the instructor s office to inform the instructor of the circumstances related to the absence. The instructor will then decide if the reasons provided for the absence are appropriate for allowing the student to remain in class. Mitigating circumstances may be considered by the instructor. Whenever absences in hours exceed the number of hours the class meets per week, the student may be excluded from class by the instructor. It is the student s responsibility to officially drop from any class he/she does not plan to continue to attend. Any drops or exclusions that occur between the end of the 4th week and the end of the 14th week will result in a W on the student s record. Drops are not permitted beyond the end of the 14th week. An evaluative grade ( A, B, C, D, F, P, or NP ) will be assigned to students who are enrolled past the end of the 14th week. After the last day of the 14th week (or 75 percent of the time the class is scheduled, whichever is less) the student may petition to withdraw from class demonstrating extenuating circumstances. For further details, refer to the W section of Grading Symbols and Definitions. MISSED WORK: If a student arrives late to class, and a quiz or exam is still in progress, the student will be allowed to take the quiz/exam but receive a deduction of ten (10) points. If a student is late turning in an assignment, the assignment will have 10 points deducted from the score. The student must contact his/her chef instructor to arrange to make-up the test/assignment prior to his/her return to the next scheduled class. If a student does not contact the chef instructor to make-up the quiz/exam/assignment before the day he/she returns to the next scheduled class, the student will receive a zero (0) for the quiz/exam/assignment. LAB REQUIREMENTS: Food is not to be taken out of the lab unless authorized by the chef instructor. All pantry supplies and equipment returned to proper storage area before class ends. Class hours must be adhered. All cutting boards stacked in order of color for the next class All workstations and sinks cleaned and wiped dry. All appliances/equipment cleaned after use, including stove tops, French tops, all reach-in and walk-in refrigerator doors wiped cleaned, counter tops and cupboard doors. All equipment, supplies and dry herbs/spices must be put back in its proper space. All under sinks cabinets cleaned and in order. All spills are to be wiped up and all wet towels placed in washing machine in lower level. If you use it, clean it! Floors swept. If you leave prior to class ending, you will be marked ½ absent. Attendance will be taken at the end of class as well.

4 MATERIALS: 1. Notebook (8 ½ x 11 notebook for recipes and notes) 2. 2 binder 3. Calculator and Scantron sheets for exams 4. Instant-read thermometer 5. Measuring Spoons, measuring cups (liquid weights) 6. Baking & Pastry Kit 7. Digital Scale ASSIGNMENTS & EVALUATION: 1. Final Binder, journal of recipes, notes photos, etc. = Course Exams 1 & 2 (100) points each = Final Practicum = Participation, team cooperation, punctuality = 300 Total Points = 1000 Assessment Methods: Criteria used for assessment include midterm, final exams, participation, team cooperation and punctuality. The inspection report and several other assignments are evaluated with matrices and a standard grading scale. Success is determined by the achievement of at least 70% of the possible points. Please see attached rubric. GRADING SCALE: = A = B = C = D 599 = F IMPORTANT INFORMATION: Class hours must be adhered to. A student who misses more than 3 classes may be dropped by the instructor, however it is E STUDENTS' responsibility to drop or withdraw from the class. Continued tardiness will affect your attendance (3 tardy = 1 absence). If there is an emergency, the chef instructor can be contacted by phone or by so that arrangements can be made. EVENTS FOR STUDENT PARTICIPATION LAMC/ CAI Family Holiday Celebration TBD STUDENTS WI SPECIAL NEEDS: If you have any health impairments that require regular medication, or any disability that might affect your performance in the class or lab, and would like your chef instructor to make special accommodations, please call our campus Special Services Director at as soon as possible. They will help you arrange special accommodations for your classes. The special needs of each student are met, in part, by: 1. Group discussion at the peer level, providing for the interchange of ideas 2. Reading materials supplementing the required text material 3. Availability of the teacher for personal interviews and referral to appropriate community resources as indicated.

5 PLEASE NOTE: IS COURSE OUTLINE IS A GUIDE FOR E CLASS AND MAY BE MODIFIED OR REVISED TO ENHANCE E LEARNING OUTCOMES OR CHANGED DUE TO EVENTS AT ARE OUTSIDE E CONTROL OF E CULINARY ARTS DEPARTMENT AND E CHEF INSTRUCTOR. E SYLLABUS IS SUBJECT TO CHANGE ACCORDING TO LA MISSION COLLEGE S SCHEDULE, PRODUCT & INGREDIENT AVAILABILITY. GENERAL CALENDAR DATES Online Applications Accepted... Year Round Assessment and Orientation... Year Round Residency Determination Date... August 27 DAY AND EVENING CLASSES BEGIN... August 28 Saturday classes begin... September 2 Last day to process Audit Add Request... September 10 Last day for Section Transfer... October 7 Classes end... December 17 FINAL EXAMS... December PRIORITY Registration Dates - Enrollment is by appointment ONLY, through the Internet. (You may not register before your appointment.) CalWORKS, EOPS, DSPS, Foster Youth and Veterans... May 15 Continuing Students... May 22 New and re-entering students... June 9 ADD Dates - Late ADDs are not permitted Deadline to add online... August 28 Deadline to add full term (16-week) classes in person... September 10 NOTE: Short Term and Late Start classes have different Add & Drop deadlines. Please check with your instructor. DROP CLASSES ON-LINE ONLY (16-week classes) Drop classes without receiving a W with refund (By Internet only)... September 10 Drop classes without incurring fees or with a refund (Registration/parking/non-resident fees/semester-length classes) (By Internet only)... September 11 Drop classes with a W A letter grade is required after this date forward - (By Internet only)... November 19 *PLEASE NOTE: The District required earlier and revised deadlines starting Summer A W will appear on your transcript record after this date. REMINDER: There is a new LACCD enrollment limit. The limit is now three times to take a class and includes both substandard grades and withdrawals. If you stop attending a class (or wish to drop a class), YOU MUST DROP E CLASS YOURSELF OFFICIALLY on or before November 19, 2017 (by Internet only). Failure to do so may result in a grade of F in that class. LATE ENROLLMENT: The college reserves the right to cancel or extend late enrollment for reasons relating to student enrollment, level of financial support, or any other reason at the discretion of the LACCD (District) and Los Angeles Mission College. FOR OSE WI DISABILITIES, ALTERNATE FORMATS OF IS SCHEDULE ARE AVAILABLE BY CALLING HOLIDAYS (College CLOSED): Labor Day September 5; Veteran s Day November 11; Thanksgiving November 24 to 27; Winter Holiday - December 18 th to February 16 th FOR OSE WI DISABILITIES, ALTERNATE FORMATS OF IS SCHEDULE ARE AVAILABLE BY CALLING

6 COLLEGE RESOURCES FOR STUDENTS Admissions and Records: Students can register for classes, request transcripts, file petitions for graduation, and drop classes at this office. For more information, call or visit: Assessment Center: Offers student assessments in English, English-as-a-Second-Language (ESL) and Mathematics. Please contact the Assessment Center at (818) for more information or visit Bookstore: For hours of operation, book availability, buybacks, and other information call or 7768 or visit Counseling Department Office: For appointments and information call or visit Disabled Students Programs and Services (DSP&S): For appointments, eligibility and information call or visit Extended Opportunity Programs and Services (EOPS): For appointments, eligibility and information call or visit Financial Aid: For information and applications call or visit Library: For information on hours, resources, workshops, and other services contact or visit Tutoring Services in Learning Center: Laboratories for Learning, Writing, Math & Science. Walk-in and appointment services offered. Call or visit COURSE OUTLINE PROFESSIONAL BAKING & PATISSERIE II FALL 2017 Chef Ramiro Villegas Please note that the schedule below may be subject to change. WEEK 1 DATE TOPIC ASSIGNMENTS Day 1 8/29 First Day! WELCOME!!! Introductions Class Objectives Gather Course Materials, Books, Tools, Etc. Day 2 Syllabus 8/31 Lecture: from Professional Baking - Gisslen Class assignments & Projects Weekly group rotation Bakery Menu Recipes Product ID Gather Course Materials, Books, Tools, Etc.

7 WEEK 2 DATE TOPIC ASSIGNMENTS Day 3 9/5 Lecture: from Professional Baking Gisslen Chapter 17 Assembling and Decorating Cakes Black Forest Torte, p. 451 Mocha Torte, p. 452 Questions for Review (p. 473) Due on 9/12/2017 ALL HOMEWORK IS SUBMITTED VIA NO EXCEPTIONS. ONLY S FROM YOUR LACCD.EDU WILL BE ACCEPTED. Day 4 9/7 Lecture: from Professional Baking Gisslen Chapter 17 Assembling and Black Forest Torte, p. 451 Decorating Cakes - Continue Mocha Torte, p. 452 WEEK 3 DATE TOPIC ASSIGNMENTS Day 5 9/12 Lecture: from Professional Baking Gisslen Chapter 17 Assembling and Decorating Black Forest Torte, p. 451 Day 6 Cakes - Continue 9/14 Lecture: from Professional Baking Gisslen Chapter 17 Assembling and Decorating Cakes - Continue Mocha Torte, p. 452 Black Forest Torte, p. 451 Mocha Torte, p. 452 WEEK 4 DATE TOPIC ASSIGNMENTS Day 7 9/19 Lecture: from Professional Baking - Gisslen Chapter 19 Custards, Puddings, Crème Brulee, p. 517 Mousses, and Soufflés Three Chocolate Bavarois, p. 531 Charlotte Russe, p. 528 Questions for Review (p. 543) Due on 9/26/2017 Day 8 9/21 Lecture: from Professional Baking - Gisslen Chapter 19 Custards, Puddings, Mousses, and Soufflés Crème Brulee, p. 517 Three Chocolate Bavarois, p. 531 Charlotte Russe, p. 528 WEEK 5 DATE TOPIC ASSIGNMENTS Day 9 9/26 Lecture: from Professional Baking - Gisslen Chapter 19 Custards, Puddings, Crème Brulee, p. 517 Mousses, and Soufflés Three Chocolate Bavarois, p. 531 Day 10 9/28 Lecture: from Professional Baking - Gisslen Chapter 19 Custards, Puddings, Mousses, and soufflés Charlotte Russe, p. 528 Crème Brulee, p. 517 Three Chocolate Bavarois, p. 531 Charlotte Russe, p. 528 WEEK 6 DATE TOPIC ASSIGNMENTS Day 11 10/3 Lecture: from Professional Baking - Gisslen Chapter 16 Cake Mixing and Baking Red Velvet Cupcakes, p. 397 Lemon Madeleines, p. 412 Yellow Cake, p. 400

8 Day 12 10/5 Lecture: from Professional Baking - Gisslen Chapter 16 Cake Mixing and Baking Questions for Review (p. 413) Due on 10/10/2017 Red Velvet Cupcakes, p. 397 Lemon Madeleines, p. 412 Yellow Cake, p. 400 WEEK 7 DATE TOPIC ASSIGNMENTS Day 13 10/10 Lecture: from Professional Baking - Gisslen Chapter 16 Cake Mixing and Baking Red Velvet Cupcakes, p. 397 Lemon Madeleines, p. 412 Yellow Cake, p. 400 Day 14 10/12 Lecture: from Professional Baking - Gisslen Chapter 16 Cake Mixing and Baking Red Velvet Cupcakes, p. 397 Lemon Madeleines, p. 412 Yellow Cake, p. 400 WEEK 8 DATE TOPIC ASSIGNMENTS Day 15 10/17 Lecture: from Professional Baking - Gisslen Chapter 10 Quick Breads Review for Midterm Exam Day 16 10/19 Lecture: from Professional Baking - Gisslen Chapter 10 Quick Breads Midterm Exam WEEK 9 DATE TOPIC ASSIGNMENTS Day 17 10/24 Lecture: from Professional Baking - Gisslen Chapter 14 Pastry Basics Day 18 10/26 Lecture: from Professional Baking - Gisslen Chapter 14 Pastry Basics Servery Production as assigned Servery Production as assigned Napoleons, p. 318 Éclair Paste, p. 330 Turnovers, p. 322 Questions for Review (p. 347) Due on 4/18/2017 Napoleons, p. 318 Éclair Paste, p. 330 Turnovers, p. 322 WEEK 10 DATE TOPIC ASSIGNMENTS Day 19 10/31 Lecture: from Professional Baking - Gisslen Chapter 9 Rich Yeast Doughs Brioche, p. 188 Danish Pastry Dough Lemon Cheese Filling, p. 195 Frangipane 1, p. 196 Apple Compote Filling, p. 197 Day 20 11/2 Lecture: from Professional Baking - Gisslen Chapter 9 Rich Yeast Doughs Questions for Review (p. 209) Due on 4/25/2017 Brioche, p. 188 Danish Pastry Dough, p. 190 Lemon Cheese Filling, p. 195

9 Frangipane 1, p. 196 Apple Compote Filling, p. 197 WEEK 11 DATE TOPIC ASSIGNMENTS Day 21 11/7 Lecture: from Professional Baking - Gisslen Chapter 23 - Chocolate Day 22 11/9 Lecture: from Professional Baking - Gisslen Chapter 23 Chocolate Dark Chocolate Truffles, p. 641 Lemon Truffles, p. 643 Rocher with Almonds, p. 642 Chocolate Tempering, p. 629 Questions for Review (p. 645) Due on 11/14/2017 Dark Chocolate Truffles, p. 641 Lemon Truffles, p. 643 Rocher with Almonds, p. 642 Chocolate Tempering, p. 629 WEEK 12 DATE TOPIC ASSIGNMENTS Day 23 11/14 Lecture: from Professional Baking - Gisslen Chapter 23 Chocolate Dark Chocolate Truffles, p. 641 Lemon Truffles, p. 643 Rocher with Almonds, p. 642 Chocolate Tempering, p. 629 Day 24 11/16 Lecture: from Professional Baking - Gisslen Chapter 23 Chocolate Dark Chocolate Truffles, p. 641 Lemon Truffles, p. 643 Rocher with Almonds, p. 642 Chocolate Tempering, p. 629 WEEK 13 DATE TOPIC ASSIGNMENTS Day 25 DAY 26 Thu 11/21 Lecture: from Professional Baking - Gisslen Chapter 20 Frozen Desserts 11/23 ANKSGIVING WEEKEND COLLEGE CLOSED Cheesecake Ice Cream, p. 550 Mango Sorbet, p. 552 Pistachio Gelato, p. 555 WEEK 14 DATE TOPIC ASSIGNMENTS Day 27 11/28 Lecture: from Professional Baking - Gisslen Chapter 22 Dessert Presentation Panna Cotta with Caramel and Fresh Berries, p. 617 French-Toasted Challah with Cheesecake Ice Cream, p. 619 Raspberry Millefeuille, p. 618 Questions for Review (p. 623) Due on 12/5/2017 Day 28 11/30 Lecture: from Professional Baking - Gisslen Complete Terms for Review & Questions for Review (p. 565) Due on 11/28/2017

10 Chapter 22 Dessert Presentation Panna Cotta with Caramel and Fresh Berries, p. 617 French-Toasted Challah with Cheesecake Ice Cream, p. 619 Raspberry Millefeuille, p. 618 WEEK 15 DATE TOPIC ASSIGNMENTS Panna Cotta with Caramel and Fresh Day 29 Lecture: from Professional Baking - Gisslen Berries, p /5 Chapter 22 Dessert Presentation French-Toasted Challah with Cheesecake Ice Cream, p. 619 Raspberry Millefeuille, p. 618 Day 30 12/7 Review for Final Exam WEEK 16 DATE TOPIC ASSIGNMENTS Day 31 12/12 Final Practical Assessment Day 32 Final Written Assessment and Kitchen Deep 12/14 Cleaning