JEFFERSON COLLEGE COURSE SYLLABUS CUL115 BAKING & PASTRY. 4 Credit Hours. Prepared by: Garrett Miller Date: October 25, 2016

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1 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, Ed.D., Dean, Career & Technical Education

2 CUL115 Baking & Pastry I. CATALOGUE DESCRIPTION A. Pre-requisite: Reading Proficiency B. 4 Semester Hours Credit C. Baking is the study of the age-old process of this staple food product. Pastry work involves a more in-depth and artistic application of baking skills along with some specialties like sugar work and chocolate work. This course is an in-depth focus of the process of baking and pastry, its diverse potential, and experimentation in the various methods and techniques used in all parts of the world. This course will involve actual production of breads, baked products, plated desserts and experimentation in baking and pastry production. Each student will be involved in all aspects of the course and furnish individual renditions of the topics studied. This is primarily a laboratory instructed course. (F,S) II. EXPECTED LEARNING OUTCOMES/CORRESPONDING ASSESSMENT MEASURES Demonstrate proper use of equipment Demonstrate ability to produce quick breads Demonstrate ability to produce different types of cookies Demonstrate ability to produce pies Demonstrate ability to produce cakes and icings Demonstrate ability to produce breads

3 Demonstrate ability to produce enriched breads Demonstrate ability to use healthful ingredients Demonstrate ability to use specialty tart/pie doughs Demonstrate ability to produce various pastry products Demonstrate ability to produce said custards and creams Demonstrate an ability to produce and use frozen desserts Demonstrate ability to make more challenging breads Demonstrate ability to produce more challenging cakes Demonstrate ability to produce petit fours Demonstrate ability to produce decorative chocolate and sugar pieces III. OUTLINE OF TOPICS A. Quick Breads 1. Introduction to the bakeshop 2. Makeup of quick breads and the chemical reactions within 3. Quick breads like biscuits, muffins, pancakes, scones, etc. B. Cookies and Brownies 1. Mixing methods for cookies and brownies 2. Production of cookies from each of the eight categories of cookies 3. History of baked goods

4 C. Pies 1. Makeup of pie dough (3-2-1 method) 2. Concepts that make pie doughs flaky 3. Production of pies using cooked fruit, cooked juice, and baked fruit methods D. Cakes/Icings 1. Cake makeups and the different categories of ingredients 2. Different categories of mixing/cakes 3. Production of cakes from these different categories/mixing methods E. Yeast Breads 1. Yeast and how it effects breads as well as what can effect yeast stages of baking yeast risen breads 3. Production of basic breads like sandwich bread, yeast rolls, rye bread, bagels, and English muffins F. Basic Enriched Breads 1. Enriched breads and what ingredients are added to enrich a dough 2. Mixing methods used for enriched bread doughs 3. Production of basic enriched doughs like challah, brioche, doughnuts, and bunuelos G. Healthful and Special Needs Baking 1. Special dietary restrictions and needs 2. Recipes to accommodate these needs 3. Substitution of ingredients based on dietary needs to the customer 4. Production of specific healthful baked goods as well as modify existing recipes H. Tart Doughs 1. Tart doughs and how to produce them 2. Tart components including frangipane, different types of glaze, and how to cut and assemble fruit 3. Production of basic fruit tarts as well as freeform apple tarts, quiches, and savory tarts like an onion tart I. Choux Pastries and Dessert Components 1. Pastry doughs 2. How to produce specific pastry doughs 3. Production of pastry doughs including eclairs, baklava, meringues, and will assemble a croquembouche as a class

5 J. Custards and Creams 1. Custards and proper methods for mixing and cooking custards 2. Production of custards including pastry cream, crème brulee, cheesecakes, soufflés, and mousses K. Ice Cream and Frozen Desserts 1. Proper techniques for ice creams and other frozen desserts. 2. Production of ice creams, sorbet, sherberts, granitas, ice cream sandwiches, bananas foster, and others L. Specialty Breads 1. Specialty breads and how they are different than other breads. 2. Production of specialty breads like enriched breads, hard crust breads, kugelhopf, stollen, babas, and others M. Tortes and Specialty Cakes 1. Tortes and specialty cakes that are more complicated than basic cakes 2. Production of sacher tortes, tiramisu, lava cakes, and others N. Petits Fours and Confections 1. Petits fours and how to produce various confections 2. Production of small tarts, madeleines, caramel candies, hard candies, marshmallows, and others O. Chocolate and Sugar Work 1. Chocolate and sugar and how it can be used as decoration 2. Production of sugar art pieces and chocolate pieces as well as chocolate candies and molded desserts P. Final Project IV. METHOD(S) OF INSTRUCTION A. Instructor s B. Lab Assignments C. Lecture

6 V. REQUIRED TEXTBOOK(S) Labensky, On Baking: Textbook etc., (Current Edition), Pearson VI. REQUIRED MATERIALS A. Textbook B. The specified Jefferson College Culinary Uniform, Worn at All Times C. Three-Ring Binder for Notes and Keeping Recipes VII. SUPPLEMENTAL REFERENCES None VIII. METHOD OF EVALUATION Attendance and Punctuality 25% Assignment, Lab, Test 25% Safety and Sanitation 25% Professionalism 25% Attendance and punctuality: Students will receive a deduction of 10 points for not showing up with no prior phone call. Students will be deducted 5 points for an unnecessary absence while letting me know. Punctuality will be.5 points off for every minute you are late for class. Assignments, lab, and test: Assignments, labs, and tests will all be graded out of 100 points and count for 25% of the total grade. The final will be included into this grade. Safety and Sanitation: Safety and sanitation are extremely important in the kitchen and therefore will count for 25% of the total grade for the class. Professionalism: Professionalism encompasses respect, teamwork, and attitude. If you cannot carry a professional attitude in class you will be deducted accordingly.

7 IX. ADA AA STATEMENT Any student requiring special accommodations should inform the instructor and the Coordinator of Disability Support Services (Technology Center 101; phone ). X. ACADEMIC HONESTY STATEMENT All students are responsible for complying with campus policies as stated in the Student Handbook (see College Website XI. ATTENDANCE STATEMENT Regular and punctual attendance is expected of all students. Any one of these four options may result in the student being removed from the class and an administrative withdrawal being processed: (1) Student fails to begin class; (2) Student ceases participation for at least two consecutive weeks; (3) Student misses 15 percent or more of the coursework; and/or (4) Student misses 15 percent or more of the course as defined by the instructor. Students earn their financial aid by regularly attending and actively participating in their coursework. If a student does not actively participate, he/she may have to return financial aid funds. Consult the College Catalog or a Student Financial Services representative for more details. XII. OUTSIDE OF CLASS ACADEMICALLY RELATED ACTIVITIES The U.S. Department of Education mandates that students be made aware of expectations regarding coursework to be completed outside the classroom. Students are expected to spend substantial time outside of class meetings engaging in academically related activities such as reading, studying, and completing assignments. Specifically, time spent on academically related activities outside of class combined with time spent in class meetings is expected to be a minimum of 37.5 hours over the duration of the term for each credit hour.