Consumer Science and Design Technologies. Hospitality and Restaurant Management. o Work Experience, General. o Open Entry/Exit

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1 SECTION A - Curse Infrmatin 1. Curse ID: 2. Curse Title: 3. Divisin: 4. Department: 5. Subject: 6. Shrt Curse Title: 7. Effective Term:: HRM 82 Baking and Pastry Business Divisin Cnsumer Science and Design Technlgies Hspitality and Restaurant Management Baking & Pastry Summer 2015 SECTION B - Official Curse Infrmatin 1. Recmmended Class Size: a. Maximum Class Size: 24 b. Class Size Apprval Date: 2. Methd f Instructin: Lecture Labratry þ Lecture and Labratry Wrk Experience, Occupatinal Wrk Experience, General Open Entry/Exit Independent Studies Distance Learning (Distance Educatin Delayed) fr nline curses. Distance (Hybrid Online) fr nline supprted curses 3. Cntact Hurs fr a Term: Nte: If nt a variable unit/hur curse, enter the hurs in the "Lw" clumn nly. Leave the hurs in the "High" clumn blank. Lw High Lecture: T Lab: T Lab/Lecture Parity? Yes þ N Activity: T Clinical: T Ttal Hurs 90 T 4. Credit Units: 3.00 T 1 Unit f credit per eighteen (18) hurs f lecture cntact hurs fr a term 1 Unit f credit per fifty-fur (54) hurs f lab, activity r clinical cntact hurs fr a term 5. Taxnmy f Prgrams (TOPS) Infrmatin: a. TOPS Cde and Curse Prgram Title: Page 1 f 5

2 *Hspitality b. Curse Cntrl Number: (T be entered by the Instructin Office Only.) 6. SAM Pririty Cde:(Select One) þ Apprenticeship Curses ffered t apprentices nly. Advanced Occupatinal Curses taken in the advanced stages f an ccupatinal prgram. Each B level curse must have a C level prerequisite in the same prgram area. Clearly Occupatinal Curses taken in the middle stages f an ccupatinal prgram. Shuld prvide the student with entry-level jb skills. Pssibly Occupatinal Curses taken in the beginning stages f an ccupatinal prgram. Nn-Occupatinal 7. Please place this curse int the apprpriate discipline by selecting frm the drp dwn list. The discipline placement indicates what preparatin is needed t teach the curse. Discipline faculty may place their curses int mre than ne discipline as apprpriate: Restaurant Management Culinary Arts/Fd Technlgy 8. General Curse Infrmatin a. Curse Credit Status: b. State Transfer Cde: c. State Classificatin Cde: d. Basic Skills Status/Level: e. Sprts/Physical Educatin Curse: D Credit Degree Applicable C1 Nt Transferable, AA/AS Degree I Career-Technical Educatin N Nt a Basic Skills Curse Yes ( Only check here if the curse is a physical educatin curse.) f. Grading Methd: g. Number f repeats allwed: Letter Grade Only Nn-repeatable Credit (equates t 0 repeats) h. Overlap/Duplicate Curse: 9. Curse Preparatin: Nte: If this curse has a new requisite, a cntent review supplemental frm must be cmpleted. Prerequisite Page 2 f 5

3 Crequisite Advisry þ Nne 10. Curse Special Designatrs SDC3 - Credit by Exam 11. Curse Prgram Status Prgram Applicable þ Stand-alne 12. Funding Agency Categry: þ Nt Applicable Primarily develped using ecnmic develpment funds Partially develped using ecnmic develpment funds SECTION C - Transfer Status Baccalaureate Status is granted by the Educatinal Design General Educatin and Baccalaureate Level Subcmmittee. CSU Transferable Apprval Date: UC Transferable SECTION D - General Educatin Request Mt. San Antni Cllege and CSU General Educatin curse apprval are submitted t the Educatinal Design GE and BL Subcmmittee fr apprval. 1. The Articulatin Officer submits the curse directly t the CSU Chancellr fr apprval. 2. Upn receiving apprval, the curse is apprved fr the Mt. SAC Assciate Degree GE and placed in the area(s) CSU apprval indicate(s). Yes þ N Apprved fr inclusin n Mt. SAC and CSU General Educatin List? 1. Mt SAC General Educatin Applicability: 2. CSU General Educatin Applicability (Requires CSU apprval): 3. IGETC Applicability (Requires CSU/UC apprval): Page 3 f 5

4 SECTION E - Curse Cntent 1. Curse Descriptins a. Catalg Descriptin Preparatin f baked gds and pastries including: breads, cakes, icing, laminated pastries, ckies, pies, tarts, and plated desserts. b. Class Schedule Descriptin: þ Yes N Is a curse descriptin t be printed in the Class Schedule? Preparatin f baked gds and pastries. 2. Curse Outline Infrmatin a. Lecture Tpical Outline: - Breads - Cakes and icing - Laminated dugh - Ckies - Pies and tarts - Plated desserts - Final exam b. Lab Tpical Outline: - Baking and pastry mise en place - Preparing quick and yeast breads - Preparing and decrating cakes - Preparing laminated pastries - Preparing ckies - Preparing and baking pies and tarts - Applying visual appeal techniques t plated desserts - Final exam 3. Curse Measurable Objectives: 1. List and describe the stages f the baking prcess. 2. Describe differences between quick breads and yeast bread. 3. Describe the factrs that affect shape, size, texture, and flavr f ckies. 4. Assemble mise en place based n item being prduced. 5. Demnstrate accuracy in fllwing standard recipes. 6. Demnstrate prcedure fr preparing quick and yeast breads. 7. Demnstrate prcedure fr baking and decrating cakes. 8. Demnstrate prcedure fr preparing laminated dugh and pastries. 9. Demnstrate prcedure fr preparing ckies. 10. Demnstrate prcedure fr preparing pies and tarts. 11. Demnstrate techniques t apply visual appeal t plated desserts. Page 4 f 5

5 4. Curse Methds f Evaluatin: Categry 1. Substantial written assignments fr this curse include: Write a ne-page paper describing the chemical prcess f fermentatin in the prductin f yeast bread If the curse is degree applicable, substantial written assignments in this curse are inapprpriate because: Categry 2. Cmputatinal r nn-cmputatinal prblem slving demnstratins: Calculatins f recipe quantities and adjustments Categry 3. Skills Demnstratins: Preparing yeast dugh Preparing laminated dugh Baking: breads, cakes, laminated pastries, ckies, pies, and tarts Decrating cakes Dessert presentatin Categry 4. Objective Examinatins: Multiple chice questins using technical vcabulary and n mise en place assembly, standard recipes, and baking prcedures 5. Sample Assignments: 1. Write a ne-page paper describing the chemical prcess f fermentatin in the prductin f yeast bread. 2. Develp a detailed recipe with a step-by-step pht illustratin f a three tier wedding cake. 3. Create a prtfli with phts f baked gds and pastries prduced by yur grup. Yur prtfli shuld include at least ne type f: quick bread, yeast bread, cake, laminated pastry, ckie, pie, and tart, and plated desserts. 6. Representative Text: Bk 1: Authr: Title: Publisher: Date f Publicatin: Editin: Sarah R. Labensky, Priscilla On Cking: A. Martel A, Alan Textbk Pearsn M. Hause f Culinary Fundamentals Page 5 f 5