HOSP-1552: Introduction to Baking & Pastries 1 HOSP-1552: INTRODUCTION TO BAKING & PASTRIES Cuyahoga Community College Viewing:HOSP-1552 : Introduction to Baking & Pastries Board of Trustees: 2016-03-31 Academic Term: Fall 2018 Subject Code HOSP - Hospitality Management Course Number: 1552 Title: Introduction to Baking & Pastries Catalog Description: Daily production of baked goods including yeast breads, pies, cakes, souffles, mousses, danish and croissants. Theoretical and practical foundation in baking production. Develop skills and knowledge that meet American Culinary Federation standards for quality handcrafted products. Emphasis on discipline, formulas, function of ingredients, proper production techniques and recognizing quality standards. Field trips may be required. Industry experience at a community event or function may be required. Credit Hour(s): 3 Lecture Hour(s): 1 Lab Hour(s): 6 Requisites Prerequisite and Corequisite Concurrent enrollment in HOSP-1031 Fundamentals of Culinary Arts; and HOSP-1020 Sanitation and Safety or concurrent enrollment; and MATH-0955 Beginning Algebra or MATH-0990 Math Literacy for College Students, or appropriate score on Math Placement Test; and ENG-0990 Language Fundamentals II, or appropriate score on English Placement Test. I. ACADEMIC CREDIT Academic Credit According to the Ohio Department of Higher Education, one (1) semester hour of college credit will be awarded for each lecture hour. Students will be expected to work on out-of-class assignments on a regular basis which, over the length of the course, would normally average two hours of out-of-class study for each hour of formal class activity. For laboratory hours, one (1) credit shall be awarded for a minimum of three laboratory hours in a standard week for which little or no out-of-class study is required since three hours will be in the lab (i.e. Laboratory 03 hours). Whereas, one (1) credit shall be awarded for a minimum of two laboratory hours in a standard week, if supplemented by out-of-class assignments which would normally average one hour of out-of class study preparing for or following up the laboratory experience (i.e. Laboratory 02 hours). Credit is also awarded for other hours such as directed practice, practicum, cooperative work experience, and field experience. The number of hours required to receive credit is listed under Other Hours on the syllabus. The number of credit hours for lecture, lab and other hours are listed at the beginning of the syllabus. Make sure you can prioritize your time accordingly. Proper planning, prioritization and dedication will enhance your success in this course. The standard expectation for an online course is that you will spend 3 hours per week for each credit hour. II. ACCESSIBILITY STATEMENT If you need any special course adaptations or accommodations because of a documented disability, please notify your instructor within a reasonable length of time, preferably the first week of the term with formal notice of that need (i.e. an official letter from the Student Accessibility Services (SAS) office). Accommodations will not be made retroactively. For specific information pertaining to ADA accommodation, please contact your campus SAS office or visit online athttp://www.tric.edu/accessprograms. Blackboard accessibility information is available athttp://access.blackboard.com.
2 HOSP-1552: Introduction to Baking & Pastries Eastern (216) 987-2052 - Voice Metropolitan (216) 987-4344 -Voice Western (216) 987-5079 - Voice Westshore (216) 987-5079 - Voice Brunswick (216) 987-5079 - Voice Off-Site (216) 987-5079 - Voice III. ATTENDANCE TRACKING Regular class attendance is expected. Tri-C is required by law to verify the enrollment of students who participate in federal Title IV student aid programs and/or who receive educational benefits through other funding sources. Eligibility for federal student financial aid is, in part, based on your enrollment status. Students who do not attend classes for the entire term are required to withdraw from the course(s). Additionally, students who withdraw from a course or stop attending class without officially withdrawing may be required to return all or a portion of the financial aid based on the date of last attendance. Students who do not attend the full session are responsible for withdrawing from the course(s). Tri-C is responsible for identifying students who have not attended a course, before financial aid funds can be applied to students accounts. Therefore, attendance will be recorded in the following ways: For in-person courses, students are required to attend the course by the 15th day of the semester, or equivalent for terms shorter than 5-weeks, to be considered attending. Students who have not met all attendance requirements for an in-person course, as described herein, within the first two weeks of the semester, or equivalent, will be considered not attending and will be reported for non-attendance and dropped from the course. For blended-learning courses, students are required to attend the course by the 15th day of the semester, or equivalent for terms shorter than 5-weeks, or submit an assignment, to be considered attending. Students who have not met all attendance requirements for a blended-learning courses, as described herein, within the first two weeks of the semester, or equivalent, will be considered not attending and will be reported for non-attendance and dropped from the course. For online courses, students are required to login in at least two (2) times per week and submit one (1) assignment per week for the first two (2) weeks of the semester, or equivalent to the 15th day of the term. Students who have not met all attendance requirements for an online course, as described herein, within the first two weeks of the semester, or equivalent, will be considered not attending and will be reported for non-attendance and dropped from the course. At the conclusion of the first two weeks of a semester, or equivalent, instructors report any registered students who have Never Attended a course. Those students will be administratively withdrawn from that course. However, after the time period in the previous paragraphs, if a student stops attending a class, wants or needs to withdraw, for any reason, it is the student's responsibility to take action to withdraw from the course. Students must complete and submit the appropriate Tri-C form by the established withdrawal deadline. Tri-C is required to ensure that students receive financial aid only for courses that they attend and complete. Students reported for not attending at least one of their registered courses will have all financial aid funds held until confirmation of attendance in registered courses has been verified. Students who fail to complete at least one course may be required to repay all or a portion of their federal financial aid funds and may be ineligible to receive future federal financial aid awards. Students who withdraw from classes prior to completing more than 60 percent of their enrolled class time may be subject to the required federal refund policy. If illness or emergency should necessitate a brief absence from class, students should confer with instructors upon their return. Students having problems with class work because of a prolonged absence should confer with the instructor or a counselor. IV. CONCEALED CARRY STATEMENT College policy prohibits the possession of weapons on college property by students, faculty and staff, unless specifically approved in advance as a job-related requirement (i.e., Tri-C campus police officers) or, in accordance with Ohio law, secured in a parked vehicle in a designated parking area only by an individual in possession of a valid conceal carry permit. As a Tri-C student, your behavior on campus must comply with the student code of conduct which is available on page 29 within the Tri-C student handbook, available athttp://www.tri-c.edu/student-resources/documents/studenthandbook.pdfyou must also comply with the College s Zero Tolerance for Violence on College Property available athttp://www.tri-c.edu/policies-and-procedures/ documents/3354-1-20-10-zero-tolerance-for-violence-policy.pdf Outcomes Demonstrate professional procedures in bakeshop production. 1. Utilize industry standards of professional dress, communication, attitude and team work. 2. Describe and demonstrate safe and sanitary food handling according to Hazard Analysis Critical Control Point (HACCP) guidelines. 3. Explain and demonstrate proper selection, usage and care of equipment and tools used in the commercial bakeshop. 4. Explain the importance of and practice of mise en place in food production. 5. Define and properly use professional baking terminology.
HOSP-1552: Introduction to Baking & Pastries 3 6. Employ proper and accurate scaling and measurement techniques. 7. Use conversion tables for weights, measures, yields and portioning. Produce and evaluate a variety of basic yeast breads, rolls and bagels. 1. Define the stages of mixing bread dough. 2. Define and discuss the stages of yeast fermentation. 3. Demonstrate proper scaling and molding techniques. 4. Explain the difference between lean and enriched doughs. Produce and evaluate a variety of goods from various pastry doughs and batters. 1. Define and describe various pies and tarts and the mixing methods used to produce them. 2. Prepare a variety of pies and tarts. 3. Evaluate the quality of pies and tarts based on taste, texture, palatability, appearance and presentation. 4. Identify and describe a variety of laminated doughs. 5. Explain the process of lamination as it applies to doughs. 6. Produce a variety of laminated dough products. 7. Evaluate the quality of laminated dough products based on taste, texture, palatability, appearance and presentation. 8. Define and describe pate choux, its uses, method of preparation, baking and finishing. 9. Prepare a variety of pate choux products. 10. Evaluate the quality of pate choux products based on taste, texture, palatability, appearance and presentation. 11. Identify and describe a variety of short dough products. 12. Produce a variety of short dough products. 13. Evaluate the quality of short dough products based on taste, texture, palatability, appearance and presentation. Produce a variety of quick breads and basic cakes. 1. Define and discuss the seven basic mixing methods. 2. Demonstrate basic icing and decorating techniques. 3. Evaluate the quality of quick breads and cakes based on taste, texture, palatability, appearance and presentation. Produce a variety of basic cookies. 1. Identify and discuss seven different types of cookies. 2. Describe the mixing methods used for each type of cookie. 3. Evaluate the quality of cookies based on taste, texture, palatability, appearance and presentation. Produce a variety of creams, custards, puddings and dessert sauces. 1. Explain the importance of and identify Critical Control Points in the production of creams, custards, puddings and dessert sauces. 2. Explain the relationship among and between creams, custards, puddings and dessert sauces based on ratios. 3. Evaluate the quality of creams, custards, puddings and dessert sauces based on taste, texture, palatability, appearance and presentation. Analyze recipes and formulas based on ratios, cost, ingredients, nutrition and methodology. 1. Explain how and why ingredients change through the preparation process.
4 HOSP-1552: Introduction to Baking & Pastries 2. Identify the importance of discipline and accuracy in baking. 3. Discuss ratios in formulas and the outcome of manipulating those ratios based on function of ingredients. 4. Discuss and analyze recipe methodology and its effect on the finished product. 5. Accurately convert recipes and formulas to adjust for desired yields and/or to meet specific dietary needs. 6. Accurately cost recipes and formulas to determine food cost. 7. Identify, select and discuss ingredients used in the preparation of bakery products. 8. Explain the characteristics and function of ingredients used in baking. Methods of Evaluation: 1. Daily evaluation of professionalism 2. Product and skill evaluation 3. Lab reports including cost sheets and recipe conversions 4. Notebook and recipe file 5. Projects as assigned 6. Quizzes 7. Exams Course Content Outline: 1. Bakeshop Orientation a. Large equipment operation and care b. Small equipment and hand tools usage and care. c. Personal hygiene and professionalism d. HACCP in the bakeshop e. Bakeshop opening and closing procedures f. Mise en place g. Proper scaling and measuring 2. Recipes, formulas, ingredients & costing a. Identification and function of Ingredients b. Formulas, ratios and conversions c. Writing recipes d. Costing recipes e. The science of baking 3. Basic yeast breads and rolls a. Stages of mixing b. Stages of fermentation c. Scaling & molding d. Production of and evaluation of a variety of yeast breads, rolls and bagels to include commercially produced, ready to bake products. 4. Pies, tarts, short doughs and crepes a. Mixing methods b. Production of and evaluation of various pies, tarts, crepes and short doughs 5. Laminated doughs and pâte à choux a. Mixing methods and folds b. Production and evaluation of various laminated doughs. i. Puff pastry dough ii. Danish dough iii. Croissant dough iv. Pâte à choux and various products produced from pâte à choux c. Evaluation and comparison of freshly produced laminated products to commercially prepared, ready to use products 6. Quick breads, cakes & meringues a. Mixing methods b. Production of and evaluation of a variety of quick breads to include scones & biscuits c. Production of and evaluation of a variety of cakes pound cake, sponge cakes, angel food cake and roulades i. Pound cake ii. Sponge cake iii. Angel food cake iv. Roulades
HOSP-1552: Introduction to Baking & Pastries 5 d. Production of meringues e. Basic icing and icing techniques 7. Cookies a. Types of cookies b. Mixing methods c. Production of and evaluation of various types of cookies d. Production of and evaluation of commercially prepared, ready to bake cookie products 8. Creams, custards, puddings and dessert sauces a. HACCP in the production of creams, custards, puddings and dessert sauces b. Baked custards c. Stirred creams & puddings d. Gelatin - uses and methods e. Production and evaluation of various creams, custards, puddings and dessert sauces i. Creme brulee ii. Pastry cream iii. Zabaglione iv. Sauce Anglaise v. Mousse vi. Baked souffles vii. Creme caramel viii. Rice pudding ix. Bavarian cream Resources Amendola, Joseph.The Baker's Manual.5th Ed. New Jersey: Wiley Sons, 2002. Amendola, Joseph, and Nicole Rees.Understanding Baking.New Jersey: Wiley Sons, 2002. Boyle, Peter T.Sugar Work.New York: Van Nostrand Reinhold, 1988. Boyle, Tish, and Timothy Moriarty.Grand Finales: The Art of the Plated Dessert.New York: John Wiley Sons, 1996. CIA.The New Professional Chef.8th Ed. New Jersey: Wiley Sons, 2006. Clayton, Bernard.Bernard Clayton's New Complete Book of Breads.Fireside, 1995. Friberg, Bo.The Professional Pastry Chef.4th Ed. New York: John Wiley Sons, 2002. Gisslen, Wayne.Professional Baking.5th Ed. New Jersey: Wiley Sons, 2008. Lenotre, Gaston.Lenotre's Ice Creams and Candies.Barron's, 1979. Malgieri, Nick.Bake!: Essential Techniques for Perfect Baking.Kyle Books, 2010. Pyler, E. J and L.A. Gorton.Baking Science and Technology.4th Ed. Sosland Pub Co, 2009. Sultan, William J.Practical Baking.5th Ed. New Jersey: Wiley Sons, 1989. Teubner, Christian.The Chocolate Bible.Chartwell Books, 2009. The Culinary Institute of America.Frozen Desserts.1 st. Ed. New Jersey: Wiley Sons, 2008.
6 HOSP-1552: Introduction to Baking & Pastries Boyle, Tish, and Timothy Moriarty.Grand Finales: A Neoclassic View of Plated Desserts.New Jersey: Wiley Sons, 2000. Wemischner, Robert.The Dessert Architect.1st. Delmar Cengage Learning, 2009. Resources Other 1. Video. The Basic Steps of Baking Bread and Laminating Dough The Culinary Institute of America 2. Video. Gluten Free Baking; The Culinary Institute of America 3. Video. Meringue, Vanilla Sauce, and Pastry Cream; The Culinary Institute of America Top of page Key: 2266