Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment

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1 FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment COURSE DESCRIPTION Description: Students will acquire knowledge of the composition and properties of baking ingredients. They will utilize the proper equipment and tools, and standardize recipes to prepare yeast breads, rolls, pastries and cakes in the food service laboratory. The instructor will evaluate the products prepared based on established food service standards. Prerequisites: FOS Corequisites: None. Degrees Offered: A.S. COURSE INFORMATION Course Number / Title: FSS1063 / BAKING Reference Number: Number of Credit Hours: 3.00 Term / Year / Session / Length: Spring / 2017 / A / 16 IMPORTANT DATES Class Begins 01/09/ % Refund Deadline 01/17/2017 9:00 PM (ET) Non-Attendance Drop 01/26/2017 9:00 PM (ET) Withdraw with 'W' Deadline 03/16/2017 9:00 PM (ET) Class Ends 05/05/2017 College Holiday(s) 1/16/2017, 2/20/2017, 3/20/2017-3/26/2017 Technical Maintenance 1/14/2017 from 9:00 PM - 1/16/2017, 2/18/2017 from 9:00 PM - 2/20/2017, 3/19/2017 from 9:00 PM - 3/26/2017, 4/15/2017 from 9:00 PM - 4/16/2017 These dates are critical for this course. Additional critical dates for this course can be found by clicking the appropriate term links in the online calendar at the Florida State College at Jacksonville Website. COURSE LOCATION Location Room Times Days Session Dates 1 of 6

2 DOWNTOWN CAMPUS C0106U 07:30 AM - 2:00 PM Monday 01/09/ /05/2017 DOWNTOWN CAMPUS C0121 2:15 PM - 4:15 PM Wednesday 01/09/ /05/2017 INSTRUCTIONAL MATERIALS AND EQUIPMENT REQUIRED TEXT / MATERIALS Supplies: Large Notebook, Small Notebook, Calculator, Permanent marker, Pen or pencil. FSCJ Knife kit, as well as a set of measuring cups and spoons, and optionally: medium offset spatula. Uniform and Knife kit: See Food Production Handbook I. Procedures This course will use both lab and lecture format. In the lab, students will be in assigned teams to carryout the daily production assignments. Each lab will have a chef of the day whose job description is included in the Food Production Handbook. In the lecture portion there will be demonstrations, cooperative learning, power point presentations, video, and discussion. Please review departmental specific instructions, policies and procedures in our Food Production Handbook. ACCESSIBILITY Florida State College at Jacksonville recognizes the importance of assisting and encouraging all students to reach their full potential. In accordance with the Americans with Disabilities Act (ADA), the Americans with Disabilities Act as amended in 2008, and Section 504 of the Rehabilitation Act of 1973, the College ensures that its admission requirements are uniformly applied, and that its services, activities, facilities and academic programs are accessible to and usable by all qualified students. The Office of Services for Students with Disabilities (OSSD) implements and coordinates reasonable accommodations and disability-related services to promote full participation of individuals with disabilities in all aspects of college life. The Rehabilitation Act defines a disability as an individual who has a physical, mental, or learning disability, which substantially limits one or more major life activity (i.e., seeing, hearing, speaking, walking, sitting, standing, breathing, reading, writing, or performing mathematical calculations, and caring for oneself); or who has a record of such impairment; or who is regarded as having such impairment. Both the impairment and the limitation of a major life activity must be established to be eligible under the ADA. Please click here for more information. LEARNING OUTCOMES General: Practices sanitation and safety in food preparation, food service, and clean-up operations. Assess food according to its appearance, nutritive value, taste and texture. Utilizes and maintains food service equipment and utensils safely and efficiently. Utilizes correct principles, techniques and skills to prepare breads and pastries. Organizes a food preparation team to effectively function. Reviews use of computer as it relates to food preparation and production. Specific: Utilizes appropriate culinary terms. (M) Converts recipes based on projected yield. (LE, L) Assess menu pricing according to labor and food costs. ( F) Stores foods at the proper temperatures and according to correct storage principles. (M) Adheres to quality standards in utilizing baking and pastry products. ( LE, F) Appropriately prepares a restaurant dessert to coincide with the American Regional cuisine class. (LE) Appropriately prepares cookies, brownies and quickbreads. (LE) Appropriately prepares enriched yeast dough products (LE) Understands the major classes of dessert sauces, icings, mousses, Bavarian creams, custards and pastry creams and their preparations. (M, F) Prepares basic dessert sauces and appropriate garnishes ( PF) Prepares laminated doughs. (LE) 2 of 6

3 Garnishes foods for aesthetic value. (PF) Prepares churned Ice creams, sorbets, granita s and still frozen desserts. (LE) Prepares fruits and fruit derived preparations. (LE, PF) Identifies bread types and classifications, encompassing lean, rich, enriched and laminated dough products (M,F) Compare and contrast the various production methods for breads (M,F) Gains understanding of starch retrogradation ( M) Compare and contrast the main types of yeast and it s applications ( M, F) Prepares cakes and tortes and understands the different categories (M,F) Gains skills in basic decorating of cakes and tortes. (LE) Applies decorative touches and plating principles for restaurant presentations. (PF) Appropriately utilizes seasonings, flavorings, spices, and liquors to complement a preparation. ( LE, PF) Specific learning outcomes assessed through the following methods as indicated by each specific outcome: LE- lab evaluation rubric M- written midterm F- written final PF- Practical final evaluation rubric L- logbook COURSE PARTICIPATION CALENDAR OF ACTIVITIES BAKING Lecture Outline WEEK CLASS ORIENTATION, INTRODUCTIONS, AND PROFESSIONALISM Week 2 In home study assignment # 1 Week 3 Bakeshop Ingredients Week 4 In home study assignment # 2 Week 5 Tools and equipment, Principles of baking, Week 6 In home study assignment # 3 Week 7 Week 8 Vanilla Lecture, Yeast Breads and Enriched breads In home study assignment # 4, study guide for mid term 3 of 6

4 Week 9 Midterm exam Week 10 In home study assignment # 5 Week 11 Laminated dough's, Pies and Cookies, Pizza, practical review Week Spring Break Week 13 due Midterm exam, Cakes and Custards, Practical Final planning sheet Week 14 Field trip TBA Week 15 Chocolate Lecture and tasting, final review Week 16 Lecture Final and Note book collection Baking Lab Outline Week 1 Orientation Piping and Chocolate Fillegree work Week 2 MLK day, no lab Week 3 Product Quality assessment tasting, recipe handouts 4 of 6

5 Week 4 Menu 1 Week 5 Menu 2 Week 6 Menu 3 Week 7 President's day- no lab Week 8 Menu 4 Week 9 Menu 5 Week 10 Menu 6 Week 11 Spring break, no labs Week 12 Menu 7 Week 13 Menu 8 Week 14 Menu 9 Week 15 Practical Final Monday 4-17 at 9.00 AM sharp Week 16 No lab classes are held during finals GRADE SCALE Lab Written midterm 100Written final 100Practical final 200Portfolio 50In home assignments Total 1000 Grade Points A B C D N.A. F 699 or below FN GRADE - FAILURE FOR NON-ATTENDANCE A Failure for Non-Attendance (FN) grade indicates that a student has failed a course due to non-attendance. It is calculated as an F in the 5 of 6

6 student s grade point average. For students receiving financial aid, failure for non-attendance may require the student to refund to the College all or part of his or her aid. The FN grade will be assigned by the faculty member at any time following the final withdrawal date for the course. See the College s page on Grading policies ( )for more information. COURSE GUIDELINES & POLICIES ACADEMIC DISHONESTY Academic dishonesty, in any form, has severe consequences. Click here to view FSCJ's academic dishonesty definitions and procedures. LATE / MAKE UP WORK In home study assignments must be typed, with name clearly stated, and submitted during the following lecture. Late assignments for up to three business days will be penalized at 30 % After three business days, no points will be awarded. There is no make up work for missed labs. 6 of 6