Course Syllabus Fundamentals of Baking PSTR 1301

Transcription

1 Semester with Course Reference Number (CRN) Summer, 2016, Course Syllabus Fundamentals of Baking PSTR 1301 Instructor contact information (phone number and address) Office Location and Hours Monday, Tuesday, Wednesday & Thursday AM 1.30 PM. Course Location/Times Monday & Tuesday morning: 6.30 Am AM Bakery Lab, first floor, 3100 Main building. Course Semester Credit Hours (SCH) (lecture, lab) If applicable Total Course Contact Hours Course Length (number of weeks) Type of Instruction Course Description: Credit Hours: 3 Lecture Hours: 2 Laboratory Hours: 4 External Hours: weeks Lecture/Lab Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Course Prerequisite(s) FREQUENT REQUISITES

2 MATH 0306 (Basic Math Pre-Algebra) GUST 0339 (5th -7th Grade Reading) ENGL 0300 or 0347 Academic Discipline/CTE Program Learning Outcomes Course Student Learning Outcomes (SLO): 4 to 7 Learning Objectives (Numbering system should be linked to SLO - e.g., 1.1, 1.2, 1.3, etc.) SCANS and/or Core Curriculum Competencies: If 1. Demonstrate professional behavior and work ethic necessary to compete and advance inthe hospitality industry. 2. Differentiate the purpose of ingredients used in the preparation of baked goods. 3. Identify, produce and present professional quality baked goods which is marketable in a professional pastry shop. 4. Employ a solid foundation of techniques for baked & non-baked pastry goods. 1. Identify and explain baking terms, ingredients, equipment and tools 2. Scale and measure ingredients; convert and cost recipes 3. Demonstrate decorating techniques in the production of various pastry items including, but not limited to: yeast products, quick breads, pies, tarts, cookies, various cakes and icings 4. Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment Identify and explain baking terms, ingredients, equipment and tools 1. Describe properties and functions of the basic ingredients used in baked goods. 2. Prepare and understand the differences between the basic mixing methods used in baking cakes Scale and measure ingredients; convert and cost recipes 1. Weigh and measure ingredients used in baking 2. Identify balance beam scale, including platforms for materials and weight 3. Identify by sight four (4) liquid measure containers and the amount of liquid each holds 4. Recognize the relationship between density and weight of common bakery liquid 5. Resize recipes to meet production needs and equipment capacities Demonstrate decorating techniques in the production of various pastry items including, but not limited to: yeast products, quick breads, pies, tarts, cookies, various cakes and icings 1. Scale, mix, mold, proof and bake yeast raised goods 2. Demonstrate how to prepare various types of fillings for pies 3. Prepare product finishes such as washers, glazes, icings, frostings and fillings 4. Prepare typical American chemically-leavened products 5. Prepare cookies using various common dividing and panning techniques 6. quick-breads, meringues and various types of cookies and mixing methods utilized to produce them 7. Discuss the application of mixes and other value added products Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment 1. Demonstrate proper storage techniques for all baked products 2. Apply all sanitary rules and codes in regard to cleaning of utensils and heavy equipment. Maintain work area in a clean, sanitary, and organized condition 3. Identify and properly operate baking equipment 4. Select the correct oven temperature as it applies to cake baking SCANS Identify and explain baking terms, ingredients, equipment and tools Workplace Competencies - Information -Acquires & Evaluates

3 applicable Workplace Competencies - Information -Interprets & Communicates Scale and measure ingredients; convert and cost recipes Foundation Skills - Basic -Mathematics Demonstrate decorating techniques in the production of various pastry items including, but not limited to: yeast products, quick breads, pies, tarts, cookies, various cakes and icings Foundation Skills - Thinking -Creative Foundation Skills - Thinking -Seeing Things in the Mind's Eye Workplace Competencies - Technology -Selects Technology Workplace Competencies - Technology -Applies Technology to Task Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment Foundation Skills - Personal Qualities -Responsibility Workplace Competencies - Systems -Understands Systems Workplace Competencies - Technology -Applies Technology to Task WEIGHT/MEASURE The student should be able to: 1. Identify balance beam scale, including platforms for material and weight. 2. Understand how to weigh ounces and pounds on beam. 3. Select by sight four (4) liquid measure containers and the amount of liquid each holds. 4. Explain the relationship between density and weight of common bakery liquid. YEAST RAISED DOUGH The student should be able to: 1. the steps in the production of yeast-leavened breads. 2. yeast-leavened breads 3. Evaluate the quality of yeast-leavened breads. 1. Explain the function of ingredients used in the production of yeast raised dough. 2. Explain the seven (7) steps involved in the baking process as heat is applied to dough: a. How gases are formed b. How gluten forms new structures c. How starches gelatinize d. Percentage of water that evaporates e. How shortening melts f. How flavors develop g. How crust forms 3. Mix and control yeast raised dough using straight dough methods. 4. Explain the relationship of time and temperature as it relates to: a. Fermentation b. Bench handling c. Retarding d. Proofing 5. Demonstrate the various moldings and finishing techniques applied to yeast raised dough. 6. Score the loaves.

4 7. Select the correct oven temperature. 8. The importance of oven temperature as it applied to yeast raised dough. PIE DOUGH/SHORT DOUGH 1. Identify the ingredients used to prepare pie dough. 2. Explain the function of ingredients in preparing mealy and flaky pie dough and demonstrate and how to roll-out and shape pie dough. 3. the various types of pies and tarts and the mixing methods utilized to produce them. 4. pies and tarts. 5. Evaluate the quality of prepared pies and tarts. 6. Select the correct procedure for preparing: a. Crimp pie shell b. Pre-baked shell c. Fruit pie shell 7. Select which pie wash to use when finishing a pie: a. Milk wash b. Egg wash c. Butter wash 8. Demonstrate how to prepare the following types of fillings for pies: a. Fruit b. Baked custard c. Cream 9. Select the correct oven temperature for baking pies. TARTS The student, in order to achieve the competency in tarts, should know and understand how to: 1. tart doughs. 2. Roll a variety of tart dough. 3. Prepare various types of tarts. 4. Select the correct oven temperatures. COOKIES 1. the variety of cookie types and the mixing methods utilized to produce them. 2. Produce a variety of types of cookies 3. Evaluate the quality of prepared cookies 4. Identify the difference of various classifications of cookies: a. Bars and squares b. Drop cookies

5 c. Rolled cookies d. Molded or shaped 5. Describe the different mixing methods of cookies. a. One stage method b. Creaming method 6. Demonstrate the various moldings, make-up, and finishing techniques applied to cookies. 7. Select the correct oven temperature when baking cookies. 8. Pipe cookie batter at consistent size. 9. Identify a variety of ingredients that may be added to create different types of cookies. CAKE BAKING The student should be able to: 1. the variety of cake types and the mixing methods utilized to produce them. 2. cakes. 3. Evaluate the quality of prepared cakes. 4. Demonstrate basic icing and decorating techniques. 5. Evaluate the quality of iced and decorated cakes. 6. Mix cake batters in the three (3) primary ways: a. Creaming method b. Two stage method c. Sponge or foam type 7. Explain use of ingredients used in cake batter. 8. Scale cake batters. 9. Select the correct oven temperature as it applies to cake baking. LAMINATED DOUGH In order to achieve the competency in leavened dough identified for this course, the student should be able to: the variety of laminated doughs. laminated dough products Evaluate the quality of prepared laminated dough products. 1. Describe the function of ingredients used in the production of laminated dough. 2. Explain the seven steps involved in the baking process as heat is applied to dough: gases are formed gluten and egg form new structures starches gelatinize % of water evaporates butter melt flavor develops crust forms 3. Explain the relationship of time and temperature as it relates to: fermentation bench handling

6 retardation proofing 4. Demonstrate the various moldings make up and finishing techniques applied to laminated dough. 5. Select the correct oven temperature as it is applied to laminated dough. 6. Explain the use of steam and its effects on the laminated dough products. 7. Discuss the importance of chilling dough before butter roll in procedure 8. Explain the importance of rest or relaxation period between fold 9. Explain the importance of relaxation period after layered dough has been made 10. Select the correct proofer temperature for layered dough. CHOUX PASTE In order to achieve the competency in choux paste, the student should be able to: 1. pate choux, its uses, method of preparation, baking and finishing. 2. pate choux products. 3. Evaluate the quality of prepared pate choux products. 4. Identify the function of ingredients in Choux Paste batter 5. prepare Choux Paste 6. Pipe Choux Paste in its different forms 7. Select the correct baking temperature 8. Fill the Choux Paste with various creams and coat with various icings and finishes. 9. Select the proper storing procedure for cream filled Choux Paste products. MERINGUE 1. meringues, its various types, uses, and methods of preparation. 2. meringues. 3. Evaluate the quality of prepared meringues. CREAMS, CUSTARDS, PUDDINGS AND RELATED SAUCES 1. creams, custards, puddings and related sauces. 2. Describe the various types of uses of and preparation methods of various creams, custards, puddings and related sauces. 3. creams, custards, puddings and related sauces. 4. Evaluate the quality of prepared creams, custards, puddings and related sauces. 5. the various types, uses, and methods of preparation of dessert sauces. CHEESECAKES In order to achieve the competency in cheesecakes the student should be able and know how to: 1. Identify the function of ingredients in cheesecakes. 2. Demonstrate how to correctly mix a cheesecake batter. 3. Prepare various cheesecakes using one cheesecake base.

7 4. Select the proper baking technique for cheesecake. While competencies are specific areas of importance, objectives define the broader goals for this course. 1. Demonstrate sanitation and safety practices in a bake shop. 2. Identify the six (6) basic ingredients used to produce baked products: a. Flour b. Eggs c. Butter, oils d. Milk, water e. Sugar f. Leavening agents 3. Discuss the various leavening agents that may be used to achieve proper leavening action Instructional Methods Student Assignments Student Assessment(s) Face to Face Identify and explain baking terms, ingredients, equipment and tools See consolidated list below Scale and measure ingredients; convert and cost recipes See consolidated list below Demonstrate decorating techniques in the production of various pastry items including, but not limited to: yeast products, quick breads, pies, tarts, cookies, various cakes and icings See consolidated list below Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment Portfolios Readings Identify and explain baking terms, ingredients, equipment and tools See consolidated list below Scale and measure ingredients; convert and cost recipes See consolidated list below Demonstrate decorating techniques in the production of various pastry items including, but not limited to: yeast products, quick breads, pies, tarts, cookies, various cakes and icings See consolidated list below Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment Presentations Various assigned readings from textbooks Quizzes/Tests which may include: definitions, matching, multiple choice, true/false, short answer, brief essay In-class discussions Group and/or individual projects

8 *This serves as the consolidated list of Assessment tools used to evaluate CSLO's Instructor's Requirements 1 COURSE CALENDAR, TESTING AND PROJECTS The course calendar may be altered at the Instructor s discretion. Orientation Knife skills, hand tool and equipment operation, emphasizing proper safety techniques. Identify the parts/components of a recipe/formula. Describe and use a standardized recipe/formula. Outline the procedure for writing a standardized recipe/formula. Identify, evaluate, and use herbs, spices, fruits, fats, sugars, and other bakeshop staples. Identify ingredients used in baking. Nutritional concerns as they apply to baking. 2 Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc. basic cooking methods to include: boiling, steaming, poaching, baking, roasting, pan frying, deep fat frying, sautéing, broiling, grilling, and braising the effects of heat on food and the methods of heat transfer. Define baking terms. Demonstrate proper scaling and measurement techniques. Apply basic math skill to recipe conversions. Describe properties and list function of various ingredients 3 the steps in the production of yeastleavened breads. yeast-leavened breads. 4 Ciabatta & Nine grain bread.. Evaluate the quality of yeast-leavened breads.

9 Raisin Bread and soft rolls. 5 7 quick-breads and the mixing methods utilized to produce them. Prepare and evaluate the quality of a variety of quick-breads. Scones, muffins &Banana bread Midterm: Multiple choice exam. Peanut butter pie & Linzer tart Evaluate the quality of prepared pies and tarts. 6 8 the various types of pies and tarts and the mixing methods utilized to produce them. pies and tarts. Apple pie & pecan pie Demonstrate the presentations of baked goods and desserts. Evaluate the quality of presentations of baked goods and desserts. the variety of cookie types and the mixing methods utilized to produce them. Produce a variety of types of cookies. Chocolate chewies, Coconut Macaroons

10 Shortbread Speculaas Evaluate the quality of prepared cookies. Sponge cake & Tres leches. a variety of fillings and toppings for pastries and baked goods. Discuss methods of preparation and finishing techniques for various fillings and toppings. fillings and toppings for pastries and baked goods. Evaluate the quality of prepared cakes. Demonstrate basic icing and decorating techniques. Evaluate the quality of iced and decorated cakes. pate choux, its uses, method of preparation, baking and finishing. pate choux products. Profiteroles & Eclairs the variety of cake types and the mixing methods utilized to produce them. Discuss the application of mixes and other value added products. cakes. Carrot cake & Devil s food cake the variety of laminated doughs. Explain the process of lamination as it applies to doughs. laminated dough products. Croissants, Chocolate croissants, almond croissant and Danish Evaluate the quality of prepared laminated dough products. meringues, its various types, uses, and methods of preparation. meringues.

11 Evaluate the quality of prepared pate choux products. Italian & French meringue. Rochers & Merveilleux. Evaluate the quality of prepared meringues. 15 creams, custards, puddings and related sauces. creams, custards, puddings and related sauces. Chocolate pots de crème, Bread pudding, Crème Anglaise, flan & Crème Brulee.. Evaluate the quality of prepared creams, custards, puddings and related sauces.. the various types, uses, and methods of preparation of dessert sauces. dessert sauces. Fruit sauces, Chocolate & Caramel sauces. 16 Exam: Written & Presentation of Portfolio. Program/Discipline Requirements: If applicable ATTENDANCE Students are expected to attend all classes (see college catalog for attendance policy) Students are responsible for all work missed during an absence.

12 Students may be dropped from courses for absences that exceed 12.5% of the total semester contact hours TARDINESS Tardiness is defined as up to 15 minutes late Three tardiness equal one absence More than 15 minutes late will result in an extra cleaning duty. More than 30 minutes late, will be recorded as an absence Leaving before class is formally dismissed by the instructor will be recorded as an absence MAKE UP POLICY Students are responsible for meeting with the instructor to make up any missed work or quizzes. Students will have one week from the day of absence to complete missed assignments. Failure to arrange this will result in a zero for the missed work or assignment. There are no excused absences in this class and, therefore, no make ups for missed class time. ACADEMIC HONESTY Students are responsible for conducting themselves with honor and integrity in fulfilling course requirements. Penalties and/or disciplinary proceedings may be initiated by college system officials against a student accused of scholastic dishonesty. "Scholastic dishonesty" includes, but is not limited to, cheating on a test, plagiarism, and collusion Cheating on a test includes: Copying from another student s test paper; using during a test, materials not authorized by the person giving the test; Collaborating with another student during a test without authorization; Knowingly using, buying, selling, stealing, transporting, or soliciting in whole or part the contents of an administered test; Bribing another person to obtain a test that is to be administered. Plagiarismmeans the appropriation of another s work and the unacknowledged incorporation of that work in one is own written work offered for credit. Collusion means the unauthorized collaboration with another person in preparing written work offered for credit. Possible punishments for academic dishonesty may include a grade of 0 or F in the particular assignment, failure in the course, and/or recommendation for probation or dismissal from the College System. Consult the Student Handbook for more details or visit ABILITY SERVICES Houston Community College is committed to providing an accessible and supportive environment for students with disabilities. In compliance with Section 504 of the Rehabilitation Act and under the Americans with Disabilities Act, Disability Support Services at each college within the Houston Community College District is

13 responsible for arranging reasonable accommodations for all qualified students with a documented disability (e.g. physical, learning, psychiatric, vision, hearing, etc.). Students who need to arrange reasonable accommodations must contact Disability Services at the respective college. It is recommended that students meet with an ADA Counselor at least 60 days prior to the beginning of each term. Faculty are authorized to provide only the accommodations requested by the ADA Counselor. The Ability Service Department is the disability support services office at Central College. This department also includes Interpreting and CART Services and both assist students with physical, learning, or emotional disabilities in developing independence and self-reliance. Students with Disabilities are urged to contact the Ability Services Department at least days prior to the first day of class. For questions, you may contact the following ADA Counselors at Central Campus: Jaime Torres ; Martha Scribner Ability Services Department, LHSB Room 106, 1300B Holman (T) , (F) , web address: HCC COURSE WITHDRAWAL POLICY The State of Texas has begun to impose penalties on students who drop courses excessively. For example, if you repeat the same course more than twice, you have to pay extra tuition. In 2007, the Texas Legislature passed a law limiting students to no more than six total course withdrawals throughout their academic career in obtaining a baccalaureate degree. To help students avoid having to drop/withdraw from any class, HCC has instituted an Early Alert process by which your instructor with alert you and HCC Student Services of the chance you might fail a class because of excessive absences and/or poor academic performance. You should visit an HCC counselor of HCC Online Student Services to learn about what, if any, HCC interventions might be offered to assist you tutoring, child care, financial aid, job placement, etc. to stay in class and improve your academic performance. You MUST visit with a counselor or on-line student services prior to withdrawing (dropping) the class and this must be done prior to last day of withdrawal to receive a W on your transcript. After the deadline, you will receive the grade you are making in the class which will more than likely be an F. Please note the following dates for the last day to withdraw: Summer 2016 Course Prefix Last to Withdraw Session C12 CHEF 07/12/2016 S10 PSTR 07/18/2016 S8A HAMG/RSTO 07/11/2016 S1 HAMG DistEd 06/27/2016 HOW TO DROP If a student decides to withdraw from a class upon careful review of other options, the student can withdraw online prior to the deadline through their HCC Student Center. HCC and/or professors will withdraw students for excessive absences without notification (see Class Attendance below). Students should check HCC s Academic Calendar by Term for withdrawal

14 dates and deadlines. Classes of other duration (flex-entry, 8-weeks, etc.) may have different final withdrawal deadlines. Please contact the HCC Registrar s Office at to determine withdrawal deadlines for these classes. You MUST visit with a counselor or on-line student services prior to withdrawing (dropping) the class and this must be done prior to last day of withdrawal to receive a W on your transcript. After the deadline, you will receive the grade you are making in the class which will more than likely be an F. INCOMPLETES The DE Department follows the HCC policies on Incompletes. Incompletes are at the discretion of the professor. Consult your professor s syllabus for his/her policy on incompletes. FINAL GRADE OF FX Students who stop attending class and do not withdraw themselves prior to the withdrawal deadline may either be dropped by their professor for excessive absences or be assigned the final grade of FX at the end of the semester. Students who stop attending classes will receive a grade of FX, compared to an earned grade of F which is due to poor performance. Logging into a DE course without active participation is seen as non-attending. Please note that HCC will not disperse financial aid funding for students who have never attended class. Students who receive financial aid but fail to attend class will be reported to the Department of Education and may have to pay back their aid. A grade of FX is treated exactly the same as a grade of F in terms of GPA, probation, suspension, and satisfactory academic progress. GRADE APPEAL PROCEDURE A student has a right to appeal a grade that the student believes was contrary to procedures as specified in the course syllabus or was based on bias, caprice, or computational or clerical error. The DE Department follows the HCC Grade Appeal Procedure. INSTRUCTIONAL MATTERS The DE Department does not supervise professors nor make decisions regarding instructional matters such as assignments and grades. Rather, individual college departments consisting of the professor, academic department chair, and/or dean(s) handle these matters. If you are unable to reach your professor in attempting to resolve an instructional issue, you may contact the DE Instructional Support Specialist listed on your course syllabus. INTERNATIONAL STUDENTS Contact the International Student Office at if you have questions about your visa status. Only one online class can be counted towards the full time course load requirement. VETERANS Students receiving Veteran benefits are eligible to enroll in DE classes. Contact the Veterans Office at NEW MENINGITIS VACCINATION REQUIREMENT New HCC students and former HCC students returning after an absence of at least one fall or spring semester who are under the age of 30 are required to present a physician-signed certificate showing they have been vaccinated against bacterial

15 meningitis. The immunization must be administered at least 10 calendar days before the start date of your classes and must have been received within the last five years. Otherwise you may be blocked from registration. There are few exemptions. For more information: New Meningitis Vaccination Requirement. COMPLAINTS AND GRIEVANCES Students may submit a complaint through the AskDECounseling online help form. DE does not supervise professors nor does it make decisions regarding instructional matters. Issues or complaints about professors or courses will be directed to the respective academic department (professor, academic chair, academic dean). Please consult the HCC Student Handbook, regarding formal grievance procedures. PARKING RULES AND REGULATIONS All HCC students are required to have a parking permit displayed on the dashboard of their cars. Students can obtain their parking permits though their Self Service within the Student System on the HCC website. Once in the Student Center, click the link Parking Access in the Personal Information section located at the bottom of the page. Fill out the registration form for the parking permit and then hit print. The permit is good for a year. The student lot is located at Travis and Rosalie Streets, behind 3100 Main Street Administrative Building. For more information on Required Parking Permits please call (713) LABORATORY REQUIREMENTS Students are required to attend class in complete chef s uniform with HCC Culinary Arts logo embroidered onto it. Uniforms can be purchased at the bookstore. A complete uniform consists of (1) a white, long-sleeved chef jacket, (2) black and white checkered chef pants, (3) a black or white chef cap; no toque, (4) black or white apron is strongly suggested, but not mandatory (5) black leather shoes made with safety soles to prevent slipping Ball caps, scarves, and other hats are not to be worn while in uniform Students must provide their own knife set and kitchen tools at all times. Supply list may be obtained from the Culinary Office or online. Students with known food allergies must notify their Chef Instructor of their specific food allergy In order to provide safe and sanitary learning experience, the ServSafe Personal Hygiene Code is strictly enforced Hair Hair must be neatly maintained, cleaned and properly restrained at all times Male students must be clean-shaven Beards and mustaches are permitted but must be clean and neatly trimmed Hands Fingernails must be clean, free of polish and cut short at all times No artificial nails are allowed Hands must always be washed at the beginning of each class and as needed during the day Jewelry All jewelries, except a plain wedding band, are notto be worn on campus or at worksites while in uniform Female students may wear earrings that do not hang lower than ½ from bottom of earlobe If wearing a watch, attach it to your coat at the top button as gone over in first class meeting Behavior

16 Sound hygienic practices must be demonstrated at all times. Failure to do so will result in a student being barred from class participation and possibly dropped from the program Aprons and side towels must not be worn in the following situations: when going to the restroom, discarding garbage, entering or leaving the academic building, and while eating meals For sanitary reasons, students can only take notes on a pocket size notebook in class Cell Phone/Electronic Devices Cell phones and other electronic devices must be either turned off or put on silent mode while in the culinary classroom or kitchens If a student must take a phone call, excuse yourself from the classroom to do so and be prompt with the call Phone calls shall not be made or received while in classroom setting HCC Grading Scale: A = points per semester hour B = 89-80: 3 points per semester hour C = 79-70: 2 points per semester hour D = 69-60: 1 point per semester hour 59 and below = F 0 points per semester hour FX (Failure due to non-attendance) 0 points per semester hour IP (In Progress) 0 points per semester hour W (Withdrawn) 0 points per semester hour I (Incomplete) 0 points per semester hour AUD (Audit) 0 points per semester hour IP (In Progress) is given only in certain developmental courses. The student must reenroll to receive credit. COM (Completed) is given in non-credit and continuing education courses. FINAL GRADE OF FX: Students who stop attending class and do not withdraw themselves prior to the withdrawal deadline may either be dropped by their professor for excessive absences or be assigned the final grade of "FX" at the end of the semester. Students who stop attending classes will receive a grade of "FX", compared to an earned grade of "F" which is due to poor performance. Logging into a DE course without active participation is seen as non-attending. Please note that HCC will not disperse financial aid funding for students who have never attended class. Students who receive financial aid but fail to attend class will be reported to the Department of Education and may have to pay back their aid. A grade of "FX" is treated exactly the same as a grade of "F" in terms of GPA, probation, suspension, and satisfactory academic progress. To compute grade point average (GPA), divide the total grade points by the total number of semester hours attempted. The grades "IP," "COM" and "I" do not affect GPA. Health Sciences Programs Grading Scales may differ from the approved HCC

17 Grading Scale. For Health Sciences Programs Grading Scales, see the "Program Discipline Requirements" section of the Program's syllabi. Instructor Grading Criteria Grading policy 50% Weekly grade based on participation, quality of work, effort and professionalism 20% Attendance 15% Exams 15% Portfolio Instructional Materials HCC Policy Statement: On Baking: A Textbook of Baking & Pastry Fundamentals by: Sarah Labensky, Priscilla Martel, Eddy Van Damme, 3rd Edition update. ISBN TITLE IX OF THE EDUCATION AMENDMENTS OF 1972, 20 U.S.C. A 1681 ET. SEQ. Title IX of the Education Amendments of 1972 requires that institutions have policies and procedures that protect students rights with regard to sex/gender discrimination. Information regarding these rights are on the HCC website under Students-Antidiscrimination. Students who are pregnant and require accommodations should contact any of the ADA Counselors for assistance. It is important that every student understands and conforms to respectful behavior while at HCC. Sexual misconduct is not condoned and will be addressed promptly. Know your rights and how to avoid these difficult situations. Log in to: Sign in using your HCC student account, then go to the button at the top right that says Login and enter your student number. Access Student Services Policies on their Web site: EGLS3 -- Evaluation for Greater Learning Student Survey System At Houston Community College, professors believe that thoughtful student feedback is necessary to improve teaching and learning. During a designated time near the end of the term, you will be asked to answer a short online survey of research-based questions related to instruction. The anonymous results of the survey will be made available to your professors and department chairs for continual improvement of instruction. Look for the survey as part of the Houston Community College Student System online near the end of the term. Distance Education and/or Continuing Education Policies Access DE Policies on their Web site: Access CE Policies on their Web site: