BKP 112 Introduction to Baking Science

Transcription

1 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 will provide a completed copy to include instructor information, drop date and course schedule dates. Instructor Information Name: Phone: Office: Hours: Course Description This course is the study of ingredient functions, product identification, weights and measures as they apply to baking. Students learn to identify various types of flours, leaveners, and pastry ingredients that affect the outcomes of their finished baked goods. Course Outcomes 1. Identify and practice locally enforced food code standards as regulated and inspected by SC DHEC. 2. Define and integrate common vocabulary of baking terms. 3. Outline the proper and effective use of baking/pastry utensils and equipment. 4. Prepare and evaluate baked good items, using correct basic principles and techniques. Textbook(s): Labensky, Sarah R., Priscilla Martel, and Eddy Van Damme. On baking: a textbook of baking and pastry fundamentals. Boston: Pearson, ISBN: Additional Materials Needed: all items can be purchased at the campus bookstore The Book Inn SCC Logo Chef Coat Black and White Check Chef Pants White Skull Cap Black non-skid shoes White or Black Plain T-Shirt SCC knife kit Digital Thermometer Three Ring Binder Calculator Sharpie and Pen

2 NOTE: Students who do not adhere to the SCC Culinary Uniform Policy as stated in the Culinary Orientation Packet will NOT be permitted to class. A grade of ZERO will be entered in the grade book for the Day s lab grade. Method of Instruction This course will consist of both lecture and lab hours. The amount will depend on the subject matter for that class. Class Communication Edmodo will be used for all class communication. Use the following code to login at Code: Quizzes and Tests There will be a quiz at the beginning of each class on the previous material. The lowest quiz grade will be dropped. Unit test will be administered on weeks 3, 8 and 14. There will be a practical exam on week 14. It will count as a Unit test. No test or quizzes will be accepted after the due date. If you need to take a test prior to the testing date, consult with your instructor first to schedule a proctored test in the Exams Testing Center located in the P Dan Hull Building Rm E3. Homework Assignments Homework assignments, Test Your Knowledge Packets, will be assigned with each chapter. No assignments will be accepted after the due date. All work can be turned in through Edmodo or placed under instructor s office door on or before due date Lab For Lab weeks, students will be expected to prepare, prior to class, a mise en place sheet for the lab assignment. Sanitation duties will be assigned to students to be completed for each lab. There will be an opening and a closing assignment. Students will be expected to follow all kitchen sanitation, safety rules and regulations as outlined in the Culinary Orientation Packet. Tutoring Tutoring Lab is open to all SCC students. It is located in the P Dan Hull Building Rm 02 Attendance and Participation: Absences from class cannot be made up. This is extremely important for LAB classes. Students are encouraged to maintain 100% attendance. If you must be absent from class, it is your responsibility to inform your instructor PRIOR to being absent. In the event of same-day illness or other emergency, please notify your instructor as soon as possible. For more information on attendance and participation, visit the Standard SCC Course Policies at Drop/Withdrawal: Students have until to drop the course. If you withdraw from a course before or on the Withdrawal Deadline or Drop Date, you will receive a W. It is the student s responsibility to withdraw from the course. A student who stops attending class and fails to

3 initiate a withdrawal will remain on the class roster. A student who does not complete an assignment, test, or final exam in the course will receive a zero for each missing grade and the final course grade will be calculated accordingly. For more information on adding or dropping a course, visit the Standard SCC Course Policies at Grading System: A B C D F Grade Calculation Method: Students must obtain a final grade of C or better to obtain credit for the class and be able to register for BKP 119. Quiz 20% (Failure to take Quiz on assigned date will result in a 0) Assignments Labs 15% (No Late Assignments Will Be Accepted) 25% (No Labs Will Be Allowed to Be Made Up) Unit Tests (4) 20% (Failure to take test on or prior to assigned date will result in a 0) Final Exam 20% (Failure to take this test on assigned date will result in a 0) TOTAL: 100% Standard SCC Course Policies: Please review the Standard SCC Course Polices on the following topics: Academic Integrity Academic Misconduct Add/Drop period Appeals Process Class Attendance Classroom Behavior (traditional and online) Classroom Conduct/Expectations Lab Procedures (general SCC policy regarding this) Services For Students with Disabilities Online Confidentiality Withdrawal Policy Course Schedule See the following pages for a detailed list of what outcomes, topics, assignments, lab activities and recipes will be covered for each week. Please pay attention to any given dates. There will be a practical exam on week 14. It will count as a Unit test. As a reminder, no make-up homework, quizzes/tests, or labs will be allowed.

4 The course schedule is tentative and is subject to change. When and if changes are made, you will be notified. Week 1: Professionalism, Tools and Equipment for the Bakeshop, Principles of Baking Lesson 1: Professionalism Discuss the origins of the baking and pastry professions Understand the evolution of the professional restaurant and bakeshop Explain the organization of the professional kitchen brigade Understand the attributes a student chef needs to become a professional Recognize how to maintain a safe and sanitary work environment PowerPoint: Professionalism Review the Uniform Policy Lesson 2: Tools and Equipment for the Bakeshop Recognize a variety of professional bakeshop tools Recognize a variety of measuring and portioning devices Recognize the types of strainers and sieves Recognize the types of cookware and bakeware Recognize major equipment used in the bakeshop Recognize heavy equipment used in the bakeshop Recognize safety equipment used in the bakeshop Understand how a professional bakeshop is organized ACF Required Knowledge and Skills Competencies Identify equipment and utensils used in baking and discuss propter use and care Demonstrate proper selection of equipment and utensils for specific application PowerPoint: Tools and Equipment for the Bakeshop Review the equipment safety use and cleaning checklist for bakeshop Scavenger hunt for tools used in baking Lesson 3: Principles of Baking Understand the various mixing methods used in the bakeshop and the importance of gluten and moisture in mixing Understand how heat affects batters and doughs, the basis of most bakeshop items Identify and understand the basic baking and cooking methods employed in the bakeshop Understand the baking process Understand the science of taste and basic flavor principles ACF Required Knowledge and Skills Competencies:

5 Define Baking Terms PowerPoint: Principles of Baking None Homework: What s in a Recipe? Students will need copies of Cook s Illustrated magazine for this individual exercise. Assign students to select an article on a pastry, cake or other bakeshop item and make a list of the mixing and baking principles that make the recipe the best. Ask them to share their findings with the class and discuss the importance of each technique to the finished dish.

6 Week 2: Bakeshop Ingredients and Mise En Place Quiz: Professionalism, Tools and Equipment for the Bakeshop, and Principles of Baking Lesson 1: Bakeshop Ingredients Identify the types of flours and discuss the importance of gluten Identify different types of sweeteners Identify different types of fats Understand milk and dairy products Identify and understand the importance of eggs in baking identify and understand the importance of thickeners in baking ACF Required Knowledge and Skills Competencies: Define Baking Terms Identify ingredients used in baking Describe Properties and list function of various ingredients PowerPoint: Bakeshop Ingredients None Lesson 2: Mise En Place Understand the importance of formulas and recipes in a bakeshop Understand measurement systems and how to measure ingredients Explain the importance of weighing ingredients Convert formulas and use baker s percentage Understand the importance of knife skills in a professional kitchen Prepare items needed prior to actual cooking ACF Required Knowledge and Skills Competencies: Demonstrate proper scaling and measurement techniques Apply basic math skill to recipe conversions PowerPoint: Mise En Place Formula Conversions Assign individual students to convert a formula using a recipe from a favorite cook book, cooking magazine or internet resource into baker s percentage. This exercise should involve converting dry measurement to weights. Ask the students to write about the challenges they faced when converting the recipe and how they accomplished the task. Have the students share their experiences in a class discussion. Homework: Take-Home Quiz: Bakeshop Ingredients & Mise En Place

7 Week 3: Quick Breads EXAM: Unit Test One Professionalism, Tools and Equipment for the Bakeshop, Principles of Baking, Bakeshop Ingredients, and Mise En Place Understand and use chemical leavening agents properly Prepare a variety of quick breads using the o biscuit method o muffin method o creaming method Prepare a variety of griddlecakes ACF Required Knowledge and Skills Competencies: Define and Describe Quick Breads and the Mixing Methods Utilized to Produce Them Produce Variety of Types of Cookies, Quick Breads, Cakes PowerPoint: Quick Breads DEMO: o Muffin Method o Biscuit Method RECIPES: o Country Biscuits o Blueberry Muffins o Sour Cream Muffins o Buttermilk Pancakes

8 Week 4: Cookies and Brownies Quiz: Quick Breads Prepare a variety of cookie doughs and batters Understand the various make up methods for cookies Understand the various make up methods for brownies Assemble a variety of decorated cookies and brownies ACF Required Knowledge and Skills Competencies: Define and describe the variety of cookie types and the mixing methods utilized to produce them Produce a Variety of Types of Cookies, Quick Breads, and Cakes PowerPoint: Cookies and Brownies DEMO: o Creaming method for cookie dough o Rolling out cookie dough o Panning cookies to bake RECIPES: o Drop Cookies (Chocolate Chunk Cookies) o Icebox Cookies (Traditional Shortbread) o Sheet Cookies (Lemon Bars) o Cut-Out Cookies (Sugar Cookies) o Piped Cookies (Spritz Cookies) o Rolled Cookies (Swedish Yule Logs) o Wafer Cookies (Tuile Cookies) o Brownies (Fudge Brownies)

9 Week 5: Cookies and Brownies Continued Quiz: Cookies and Brownies Prepare a variety of cookie doughs and batters Understand the various make up methods for cookies Understand the various make up methods for brownies Assemble a variety of decorated cookies and brownies ACF Required Knowledge and Skills Competencies: Define and describe the variety of cookie types and the mixing methods utilized to produce them Produce a Variety of Types of Cookies, Quick Breads, and Cakes PowerPoint: Cookies and Brownies DEMO: o Creaming method for cookie dough o Rolling out cookie dough o Panning cookies to bake RECIPES: Students will prepare two of the items below they did not prepare in week 4 o Drop Cookies (Chocolate Chunk Cookies) o Icebox Cookies (Traditional Shortbread) o Sheet Cookies (Lemon Bars) o Cut-Out Cookies (Sugar Cookies) o Piped Cookies (Spritz Cookies) o Rolled Cookies (Swedish Yule Logs) o Wafer Cookies (Tuile Cookies) o Brownies (Fudge Brownies)

10 Week 6: Pies and Tarts Prepare a variety of pie crusts ACF Required Knowledge and Skills Competencies: Define and Describe the Various Types of Pies and Tarts and the Mixing Methods Utilized To Produce Them PowerPoint: Pies and Tarts DEMO: o How to make, roll out and pan a pie dough by hand o How to make a pie dough with a food processor o How to store a pie dough RECIPES: Students will freeze pie doughs to be used in week 7 o Basic Pie Dough o Sweet Tart Dough o Basic Crumb Crust

11 Week 7: Pies and Tarts Continued Quiz: Pies and Tarts Prepare and form a variety of pie fillings Form and bake a variety of tarts ACF Required Knowledge and Skills Competencies: Define and Describe the Various Types of Pies and Tarts and the Mixing Methods Utilized To Produce Them None DEMO: o Fruit Tart RECIPES: Students will use pie crust they made from week 6 o Cream (Basic Cream Pie) o Cooked Fruit (Apple Cranberry Pie) o Baked Fruit (Blueberry Pie W/Lattice Crust) o Custard (Pumpkin Pie) o Chiffon (Lemon/Lime Chiffon Pie) o Fresh Fruit Tart (Individual Strawberry Cream Tarts)

12 Week 8: Pastry and Dessert Components EXAM: Unit Test Two Quick Breads, Cookies and Brownies, Pie and Tarts Prepare a variety of pastries using éclair paste PowerPoint: Pastry and Dessert Components DEMO: o Pate a Choux Dough o Piping profiteroles and eclairs RECIPES: o Pate A Choux (Profiteroles, Eclairs, Paris Brest, Churros) Freeze profiteroles and eclairs to use in week 13

13 Week 9: Pastry and Dessert Components Continued QUIZ: Pastry and Dessert Components Prepare a variety of meringues Prepare a variety of specialty pastries using phyllo dough Prepare Crepes Instructional Video: Making Crepes DEMO: o Baklava using phyllo dough o Meringue and the stages of peak o How to make crepes RECIPES: o Common French o Swiss Meringue o Italian Meringue o Spanakopita *Freeze for CUL 115 o Tyropita *Freeze for CUL 115 o Crepes *Freeze crepes for CUL 115

14 Week 10: Cakes and Icings Describe the functions of ingredients used to make cakes Prepare a variety of cakes using creamed fat and whipped egg mixing methods ACF Required Knowledge and Skills Competencies Define and Describe the Variety of Cake Types and The Mixing Methods Utilized to Produce Them. Produce A Variety of Types of Cookies, Quick Breads, Cakes PowerPoint: Cakes and Icings DEMO: o Creaming Method used for Pound Cake o Alternating wet and dry ingredients in a pound cake o Pan prep for a cake RECIPES: o Creamed Fat (Pound Cake) o Whipped Egg (Vanilla Sponge, Angel Food) Freeze Sponge Cake for use in week 10 for Swiss Jelly Roll

15 Week 11: Cakes and Icings Continued Quiz: Cakes and Icings Prepare a variety of cakes Prepare a variety of icings Assemble cakes using basic finishing and decorating techniques ACF Required Knowledge and Skills Competencies Define and Describe the Variety of Cake Types and The Mixing Methods Utilized to Produce Them. Produce A Variety of Types of Cookies, Quick Breads, Cakes None DEMO: o Buttercream o Swiss Buttercream o Icing a layer cake RECIPES: o Student groups will prepare Swiss Jelly Roll using their Vanilla Sponge Cake from week 10. o Students may choose one of the layer cakes listed below and the appropriate icing. Devils Food Chocolate Cake Italian Cream Cake Carrot Cake Yellow Cake Swiss Jelly Roll Simple Buttercream Swiss Buttercream Cream Cheese Icing Ganache Icing

16 Week 12: Custards, Creams and Sauces Explain the function of eggs in custards and creams Prepare a variety of stirred custards and creams Prepare a variety of baked custards PowerPoint: Custards, Creams and Sauces DEMO: o Crème Anglaise o Crème Patissiere RECIPES: o Vanilla Custard Sauce (Crème Anglaise) o Pastry Cream (Crème Patissiere) o Sabayon o Crème Chantilly o Crème Brule o Crème Caramel

17 Week 13: Custards, Creams and Sauces Continued Quiz: Custards, Creams and Sauces Continued Explain the function of eggs in custards and creams Prepare a variety of stirred custards and creams Prepare a variety of baked custards Prepare a variety of dessert sauces PowerPoint: Custards, Creams and Sauces DEMO: o Bavarian Cream o Mousse (Classic Chocolate Mousse) RECIPES: o Bavarian Cream o Mousses (Classic Chocolate Mousse) o Cheesecake (New York Cheesecake) o Fruit Coulis o Caramel Sauce o Dark Chocolate Syrup

18 Week 14: Practical Exam EXAM: Unit Test Three Pastry and Dessert Components; Cakes and Icings; Custards, Creams and Sauces To demonstrate knowledge acquired throughout the semester on: Techniques Sanitation Bakeshop equipment Uniform Procedure Students will choose two items from a hat o The cards will have the name of an item the students made during the semester. o The card will also have the name of the ingredients and the amounts needed to produce the item. o The card will not have the method of preparation listed. Student will be expected to produce the item without any assistance from the instructor, textbook, peers or any other items of reference. Students were given this list at the beginning of the semester with the rubric. IF THIS IS NOT COMPLETED ON/OR BEFORE THE DUE DATE, A GRADE OF 0 WILL BE PLACED IN THE STUDENT S GRADEBOOK List of Items in the Hat Crème Anglais Common French Meringue Classic Genoise Basic Pie Dough Simple Buttercream Country Biscuits Blueberry Muffins Classic Chocolate Mousse Crème Brulee Bavarian Crème Ganache Crème Puffs Pastry Crème Vanilla Spongecake Crème Caramel Method of Grading 30% - Techniques 30% - Sanitation 30% - Bakeshop equipment 10% - Uniform

19 Week 15: Final Written Exam and Kitchen Clean Students will sit for a written exam covering material that was covered in BKP 112 BAKESHOP SCIENCE. The exam will consist of multiple choice and true false questions. Students will then be given a cleaning assignment. If the student fails to: 1. Complete the cleaning assignment, a reduction in a letter grade from the student s final grade will occur. Example: A to a B, B to a C etc. 2. Attend the cleaning week, a reduction in a letter grade from the student s final grade will occur. Example: C to a D, D to an F.