NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE CLASS HOURS: 1 LAB HOURS: 3.

Transcription

1 NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 1204 COURSE TITLE: BAKING AND PASTRY ARTS I CLASS HOURS: 1 LAB HOURS: 3.5 CREDITS: 3 1. COURSE DESCRIPTION Practical application of foundations of baking and pastry terminology and techniques in professional bake shop. Emphasis on proper use of pastry bag, equipment and utensils in a safe and sanitary manner. Individual and team skills developed, organization, timing, recipe structure, ingredients and flavoring. Production of breads for dining room service. 2. COURSE OBJECTIVES Upon completion of HMGT 1204, students will be able to: a. Comprehend and distinguish baking terms and ingredients b. Explain and identify fundamental baking techniques c. Demonstrate proper sanitary baking procedures, organization and timing skills d. Apply proper sanitation procedures e. Distinguish flavor, texture and structure in baked goods 3. STUDENT LEARNING OUTCOMES and ASSESSMENT Student Learning Outcomes a. Define, interpret and apply baking terms and identify ingredients (HMGT: Knowledge; Gen Ed: Integration) b. Describe and identify fundamental baking techniques (HMGT: Knowledge) Method of Assessment Quizzes, homework assignments, research paper and class participation. Homework assignments, term paper, midterm, practical and written exams. c. Produce baked goods in a professional organized environment within a specific time frame (HMGT: Skills) Daily performance and practical exams. d. Practice proper sanitation procedures during production (HMGT: Skills, Integration) e. Evaluate and research bakery products flavors and textures (HMGT: Knowledge; Gen Ed: Integration) Daily performance, practical and written exams. Daily production and research assignment

2 4. PREREQUISITES 5. TEXT HMGT 1101, HMGT 1102, HMGT 1103 Gisslen, W. (2012). Professional baking. (6 th ed.). Hoboken, NJ: John Wiley & Sons. 6. GRADING SYSTEM Daily performance/binder 15% Homework assignments 10% Quizzes 10% Midterm exam 10% Final exam 20% Practical exams (2) 25% Research assignment 5% Term paper 5% Total 100%

3 WEEKLY COURSE OUTLINE COURSE: HMGT 1204 COURSE TITLE: BAKING AND PASTRY ARTS I WEEK 1 Introduction to course, goals and standards Introduction to professional bake shop; equipment and procedures Review Syllabus: Review uniforms, tools, text, safety and sanitation guidelines Review term assignment, research paper, homework workbook, student s weekly jobs and responsibilities Overview of measurements and weights Discuss costing, using costing cards & calculators Review of grading and attendance policies WEEK 2 Quiz #1- Weight and measures Reinforce use of equipment: scales, mixers, proof box, ovens Review and demonstrate straight dough bread method and making bread Review 12 steps of bread making Lecture on baking ingredients; flour, eggs, fats, sugars, liquids Examine fundamental baking procedures Review proper costing procedures Practice proper bread making techniques Weighing and measuring in teams of 2 WEEK 3 Prepare straight dough method for 100% whole wheat bread, Review 12 steps of bread making comparing yeast dough to quick breads Demonstration of Irish soda bread- biscuit method quick bread and chemical leavening agents Production of quick breads using the muffin method Assessment of textures and structure of quick breads Assemble breads for dining room, costing and distribution Review reading assignment and weights and measures Muffin teams cost their products for sales WEEK 4 Quiz #2 Review straight dough method Introduce dough divider for roll production Review and demonstrate pie dough. Discussion and production of creaming method techniques; cookies and pound cake Explanation of mechanical leavening Costing of breads and cookies, packing

4 WEEK 5 Prepare sponge dough method for knotted rolls Biscuits and scones- biscuit method quick bread Flaky pie dough and practice rolling pie dough Lecture on rolled in fat dough, demonstrate puff pastry dough Discuss various fruit pie filling methods Review of recipe comprehension Review baking process Discussion of the properties of ingredients in relation to baked goods Cost biscuits and breads WEEK 6 Quiz #3 Demonstration and lecture on French bread, onion rolls Roll out 8 sheets of puff pastry from paton made week 5 Discussion on starches as thickening agents Roll out pie crusts for fruit filled pies Fruit pie production, three methods of preparing fillings Prepare crusts, streusel and demonstrate lattice top Cost, pack, sell and distribute pies and breads WEEK 7 Bread production for dining room, Cinnamon bread with modified straight dough method and multigrain rolls with sponge method Lecture and demonstration of pate a choux, eclairs and cream puffs, explain panade Describe staggered baking: high oven heat for leavening, low heat to bake thoroughly Discuss components of eclairs, pastry cream and fondant Piping practice cookies made with creaming method with star tip and plain tip Cost, pack and distribute cookies and breads WEEK 8 Bread production to include onion board Pate choux lecture including staggered baking Lecture about eggs and starches Lecture and demonstration of pastry cream (tempering eggs with hot milk to prevent curdling), temperature danger zone (ice water bath) Lecture and demonstration of whipped cream and creme Chantilly (ice water bath) Fill eclairs and cream puffs from previous week with pastry cream and creme Chantilly Go over proper techniques for heating fondant. Cost eclairs, cream puffs and breads WEEK 9 (subject to change due to school calendar) Midterm test Demonstrate and follow demo with practice session of icing and decorating cake pans

5 WEEK 10 Boules both lean and rich Bake one puff pastry sheet to demonstrate Napoleon Demonstrate Napoleon assembly with it components of pastry cream, puff pastry and fondant, chocolate chevron Repeat pastry cream demonstration in order to show Napoleon assembly, reiterate importance of quick cooling to prevent bacteria growth in temperature danger zone Students prepare pastry cream and crème Chantilly to fill the choux products from previous class production Icing and piping with mock icing Cost breads and other production WEEK 11 Quiz # 4 Production of yeast breads, braided challah bread, herbed French bread Demonstration and discussion of Danish dough laminated or rolled in fat dough, lecture puff pastry and croissant doughs Lecture and demonstrate hot foam sponge method cakes and genoise Puff Pastry production: Napoleons, palmiers, cream horns (small demo) Introduce writing technique with coronet Cost breads and puff pastry items Proper clean up of lab WEEK 12 Production of yeast rolls-cloverleaf, Parker house and butterflake rolls from one bread dough recipe Discuss and explain simple syrup Review hot foam sponge method of cakes Genoise cake for practical Danish dough for practical Pastry bag icing and piping practice Discuss the use of garnishes on cakes Cost breads and Danish dough WEEK 13 Quiz # 5 Production of rye bread and foccacia Danish practical to include dough rolling and fillings, plus proofing and baking, glazing Lecture on butter creams and demonstration of Swiss meringue buttercream (including chocolate) and how to make simple syrup Demonstration of layering and assembling an iced cake Cost breads

6 WEEK 14 Yeast breads and rolls Practical part 2: Swiss meringue butter cream cake assembly, icing piping and garnishing skills Critique of practical Review for written final examination WEEK 15 Cleaning of lab Oral presentations of research project by students Written final examination

7 WEEKLY COURSE OBJECTIVES COURSE: HMGT 1204 COURSE TITLE: BAKING AND PASTRY ARTS I The student will be able to... WEEK 1 Restate syllabus components Identify proper uniform Recognize tools and textbook Repeat proper sanitation guidelines Discuss all written assignments and weekly lab jobs and responsibilities Recall equipment and classroom procedures Demonstrate costing procedures Name units of measure Identify lab equipment WEEK 2 Recognize and explain the baker's scale, mixers, ovens, proof box Describe proper procedures for measuring solids and liquids (weights and measures) Recall the three mixing methods of yeast bread making Demonstrate and practice the straight dough method Hands on practice producing white pan bread Recognize 12 steps of bread making Identify the elements of wheat flour, properties of eggs, fats, sugars, and other baking ingredients Properly locate and observe use of bakeshop equipment Recall and implement proper costing procedures Discuss properties of eggs, sugar, salt, fats and other baking ingredients Execute effective packaging and sales of items produced *(each week) Review and apply proper sanitation and safety procedures WEEK 3 Describe and prepare straight dough method and loaf shaping Employ proper accurate weighing and measuring techniques Compare lean and rich dough Examine and analyze difference between quick breads and yeast breads Explain chemical leavening agents in quick breads Review and practice muffin method of quick breads Assess quick breads produced after tasting them Locate and assemble distribution of breads for dining room service *(each week). Name trigger/allergen ingredients and present to dining room class *(each week) Explain sell and record proper costing of items produced Describe and practice time management *(each week)

8 WEEK 4 Carry out the 12 steps of bread making Practice shaping loaves and rolls Discuss bread dough mixing methods and Recall and execute quick bread mixing methods Explain and execute the twelve steps of bread making Operate the baker's scale, dough divider, proof box, ovens and mixers. Explain starches and salts and their effects in baking formulas Review and practice creaming method for quick breads and cookies Explain and demonstrate mechanical leavening Produce cookies and cakes using the creaming method. Discuss and explain chemical versus mechanical leavening-produce a pound cake using mechanical methods only, observe & execute marbling technique Learn and observe flaky and mealy pie dough mixing methods Effectively clean lab according to sanitation guidelines *(weekly) WEEK 5 Define and practice sponge dough method Operate bakeshop lab equipment Fabricate biscuits and scones quick breads Observe laminated dough demonstration Follow procedures to produce flaky pie dough in teams Assemble baked products for presentation for service Organize time properly Practice shaping single and doubled knotted rolls Explain the properties of ingredients in bread dough Name the various rolled in fat doughs, define laminated dough Explain and observe puff pastry procedure WEEK 6 Form French bread/baguettes after observing technique demonstrated (and continue with the 12 steps), dice onions for rolls, operate dough divider, pan rolls Practice using rolling pin effectively to roll puff pastry sheets and pie crusts Fabricate various fruit filled pies using three specific methods to make fruit fillings Demonstrate proper safety and sanitation procedures *(each week) Organize ingredients and equipment for bread production *(each week) Assemble bread products for service and distribute to proper areas*(each week) Operate baker's equipment Cost and package pies and breads for distribution and sales WEEK 7 Organize ingredients and equipment to measure and prepare cinnamon bread with modified straight dough method and multigrain rolls employing sponge dough method for service

9 Organize ingredients and equipment to measure and prepare bread products Operate baking equipment and ovens Define and practice modified straight dough method and sponge dough method Define pate a choux dough, naming the ingredients and explaining how it is leavened (mechanical) Define staggered baking and panade Observe how a pastry bag and various tips are used to create éclairs, cream puffs and swans Apply and practice piping techniques after fabricating various creaming method cookie batters following proper recipe and procedures Operate the ovens to bake cookies Effectively apply costing procedures to find the cost of cookies Employ time management skills to cost, box and sell cookies produced Effectively clean lab according to sanitation guidelines WEEK 8 Employ rolling pin to roll out onion boards in round disc shape Operate ovens and other lab equipment Assemble ingredients for production of eclairs and cream puffs Organize recipe set up in order to properly execute production of pate a choux Practice piping eclairs and cream puffs using pastry bags and tips Bake using the staggered method Examine finished baked products Explain pastry cream make up, cooling (temperature danger zone), storage and piping Understand concept of tempering eggs Explain effects of eggs and starches in baking Define whipped cream and proper mixing method to fabricate creme Chantilly Operate mixers effectively Define fondant icing and employ proper technique to prepare it for use Explain proper finishing of eclairs, cream puffs Cost, pack and, distribute baked goods efficiently WEEK 9 (subject to change due to school calendar) Pass midterm test Practice icing cake pans with spatula and practice piping techniques with pastry bag and tips WEEK 10 Produce boules both hard crust and soft (lean and rich doughs) Operate lab equipment effectively Recall pastry cream facts and procedure Produce various flavors of pastry cream following proper recipe procedure including tempering eggs with hot milk and sanitation procedures Produce a properly whipped creme Chantilly and understand uses of ice bath Employ proper use of pastry bag to fill pate choux products Prepare various flavors of fondant icing according to instructions and demonstration, apply as icing to eclairs

10 Observe fabrication of Napoleons employing dough rolling techniques, proper recipe and sanitation procedures, two methods of filling (pastry bag and spatula) and fondant icing application. Explain the proper technique for icing a cake Practice cake icing application Practice piping techniques Monitor time management Effectively cost, package and sell produced items Work as a team to clean lab properly (use checklist) WEEK 11 Organize, measure and prepare breads for service using 12 steps, produce a 3 braided challah and herbed French bread Organize, measure, ingredients and use lab equipment properly Define the three rolled in fat doughs (laminated doughs), recall Danish dough for practical Compare and contrast the three laminated doughs Define Danish dough and observe the technique of its make up Observe and recall procedure for genoise, hot foam sponge method Explain and compare chemical and mechanical leavening Define Genoise, describe and observe the technique of its make up Organize, bake and create puff pastry products Cost, package, sell and clean up produced items WEEK 12 Organize equipment, measure ingredients to prepare and bake three differently shaped rolls from one recipe- Parker house, butterflake and clover leaf Recall and describe simple syrup Operate bakery equipment and hand tools effectively Organize equipment and measuring tools to prepare Danish dough and Genoise sponge cakes for practical exam Employ proper rolling and folding techniques to produce a laminated Danish dough Practice icing and piping techniques on cake forms Define the requirements for a properly iced cake Define a well proportioned and garnished cake Assemble and distribute bread products to their proper areas Properly cost baked goods produced Clean and organize lab, manage time accordingly WEEK 13 Organize equipment, measure ingredients to prepare and bake rye bread and full sheet foccacia for service and sales Operate necessary hand tools and equipment Organize and measure ingredients and tools for preparing various Danish pastries Operate proper equipment and tools for successful Danish production

11 Explain how to prepare a sponge cake Organize equipment, measure ingredients to prepare sponge cake (Genoise) Operate necessary bakers equipment for cake production Explain the various types of butter cream icings Explain how to prepare and use simple syrup Explain how to assemble a layer cake Assemble, package, cost and distribute bread products and Danish WEEK 14 Organize equipment, measure ingredients to prepare yeast bread products for service Operate baker's equipment and tools Prepare butter cream icing using a hot water bath to heat the egg whites and sugar and simple syrup Design and create two layer cakes employing all skills acquired with Genoise and Swiss meringue Assemble cakes constructively criticize and evaluate them in terms of techniques, proportion, design, appearance and balance WEEK 15 Demonstrate team work and cleanliness/sanitation with cleaning of lab Listen to and learn from classmates research of various baked goods, their histories and flavors. Uniform Final Exam

12 SELECTED BIBLIOGRAPHY Amendola, J., Rees, N. (2003). The baker s manual. (5 th ed.). Hoboken, NJ: John Wiley and Sons. Clayton, B. (1973). The breads of France. New York, NY: Simon and Schuster. Culinary Institute of America. (2004). Baking and pastry: Mastering the art and craft. New York, NY: Van Nostrand Reinhold. Friberg, B. (2002).The professional pastry chef: Fundamentals of baking and pastry. Hoboken, NJ: John Wiley and Sons. Reinhart, P. (2001). The bread baker s apprentice: mastering the art of extraordinary bread. Berkely, CA: Ten Speed Press. Sokol, G. (2006). About professional baking. New York, NY: Thomson Delmar. Sultan, W. (1990). Practical baking, (5 th ed.). New York, NY: Van Nostrand Reinhold.