Hours: Lecture - 2:20 pm- 3:15 pm (CAI Room 232) Lab 3:30pm 6:40pm Baking and Pastry Production Kitchen Lower Level

CULINARY ARTS INSTITUTE @ LOS ANGELES MISSION COLLEGE CULINARY ARTS PROGRAM/PROFESSIONAL BAKING 200 Principles of Baking & Patisserie I Syllabus Spring 2015 Section: 0148 Units: 4 Location: Culinary Arts Institute, Room 232/ Baking and Pastry Production Kitchen Lower Level Monday / Tuesday Hours: Lecture - 2:20 pm- 3:15 pm (CAI Room 232) Lab 3:30pm 6:40pm Baking and Pastry Production Kitchen Lower Level Texts: On Baking, 3 rd Edition, Author: Labensky, Martel, Van Damme, ISBN: 0-13-237456-0 Chef Instructor: Chef Ramiro Villegas Phone: Office: 818-364-7600 Ext. 4419 Email: villegr@lamission.edu Office Location: Culinary Arts Institute Building Office 116 Office Hours: 6:45pm - 7:15pm Mondays & Tuesdays or by Appointment PREREQUISITE: ClnArt 50 & 60 or FSMgmt 50 & 100 WHAT ARE STUDENT LEARNING OUTCOMES? Student Learning Outcomes (SLO s) focus on designing curriculum around answering this question: What will a student be able to DO in his/her multiple roles with what he/she learns in the course? When instruction focuses on SLO s the learning process is more learner centered and more relevant to a student s life. STUDENT LEARNING OUTCOMES: 1. Upon successful completion of this course students will demonstrate proper knowledge, skills, theory, practice of the professional baking industry and basic baking principles and techniques for the food service industry. Students will demonstrate proper and safe use of equipment and utensils needed in baking. Students will understand the 12 steps of baking. 2. Upon successful completion of this course students will develop proper knowledge of all flours and ingredients used in baking, understand and demonstrate yeast doughs, artisan breads, lean/rich yeast doughs, quick breads, doughnuts, fritters, pancakes, waffles, pies, puff pastry basics, tarts, cobblers, brownies, cookies and breakfast breads. 3. Upon successful completion of this course students will demonstrate basic syrups, creams and sauces for baking and understand basic cake mixing and baking.

COURSE DESCRIPTION: The study of professional baking functions, practical instruction, and skill development in yeast doughs, artisan breads, lean/rich yeast doughs, quick breads, doughnuts, fritters, pancakes, waffles, pies, puff pastry basics, tarts, cobblers, brownies, cookies and breakfast breads. There are no repeats allowed in this course so students who have taken this course will be asked to drop the course and come in on a volunteer student basis and be part of our Baking Production Team. You can only take this course once until further notice. INSTRUCTIONAL METHODS: In the Professional Baking course, recipes and techniques are discussed and/or demonstrated by the chef instructors. Videos are used to further enhance the knowledge of the student when viewing techniques and cooking methods. Students then prepare the lesson as instructed or demonstrated, all students working in groups or individually to produce the required competencies. Periodic use of videos, Multi-media presentations and guest speakers augment the curriculum. OBJECTIVES: Upon completion of this course, students will have an understanding of, or be able to apply the following principles and concepts: 1. To gain an appreciation of the art of baking 2. To understand the functions of ingredients in the baking/ pastry process 3. To understand correct working methods of professional baking techniques 4. To understand recipes, formulae, and techniques used by professional pastry chefs 5. To successfully execute basic baked goods as mentioned in the course description UNIFORM CODE: Students must be in proper CAI school uniform at all times. White skull caps and bistro aprons are necessary only if food is being prepared. By law, students must wear appropriate attire in the food production laboratory. It is the student s responsibility to be dressed in clean, proper attire for all lab periods. If you are not dressed appropriately/complete uniform, you will not be admitted to class, and you will be given an absence for the day. If you are passing through or working in the kitchen, you must be in uniform. NO EXCUSES! COMPLETE UNIFORM: White Chef Coat, white bistro apron, white skull cap, heavy non-slip black shoes with shoe laces/ties or clogs, black or white socks, and hounds tooth/checkered pants. Student will be sent home and marked absent if not in full uniform. No nail polish, faux nails or rings. Wedding band okay. Nails must be trimmed and short. No excuse. No earrings (studs ok), nose rings or facial piercings. Completely clean shave or beard and mustache trimmed neat to ¼ inch in length. You will be sent home if you have not shaved and can only return if you have shaved. ATTENDANCE: Culinary Arts Institute s attendance policy approximates the expectations found in a working situation. It is essential that each student learns the discipline of regular and prompt attendance as well as the skills involved in the culinary arts and hospitality industries. At the time the student moves from training into a career, the employer will be very interested in dependability and punctuality. No matter how skilled the person, an employee is valuable only when present on the job. The faculty and staff of Culinary Arts Institute @ LAMC consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. MISSED WORK: If a student arrives late to class, and a test is still in progress, the student may take the test with no penalty. If a student misses a test or an assignment, the test/assignment will have ten (10) points deducted from the score. The student must contact his/her chef instructor to arrange to make-up the test/assignment prior to his/her return to the next scheduled class. If a student does not contact the chef

instructor to make-up the test assignment before the day he/she returns to the next scheduled class, the student will receive a zero (0) for the test/assignment. SPECIAL CATERING EVENTS: Occasionally as part of your learning environment in the Culinary Arts Institute, you will be asked to participate in food preparation and baking for catering events for the college. This enhances your experience in the kitchen and makes you a stronger culinary arts student. LAB CHECKS OUT REQUIREMENTS: Food is not to be taken out of the lab unless authorized by the chef instructor. All pantry supplies and equipment returned to proper storage area before class ends. Class hours must be adhered. All cutting boards stacked in order of color for the next class All workstations and sinks cleaned and wiped dry. All appliances/equipment cleaned after use, including stove tops, French tops, all reach-in and walk-in refrigerator doors wiped cleaned, counter tops and cupboard doors. All equipment, supplies and dry herbs/spices must be put back in its proper space. All under sinks cabinets cleaned and in order. All spills are to be wiped up and all wet towels placed in washing machine in lower level. If you use it, clean it! Floors swept and mopped. If you leave prior to class ending, you will be marked ½ absent. Attendance will be taken at the end of class as well. TEXT & MATERIALS: On Baking, 3rd Edition, Author: Labensky, Martel, Van Damme, ISBN: 0-13-237456-0 1. Notebook (8 ½ x 11 notebook for recipes and notes) 2. 2 binder 3. Digital Scale 4. Calculator and Scantron sheets for exams 5. Instant-read thermometer 6. Measuring Spoons, measuring cups (liquid weights) 7. Student Pastry kit 8. Other Pastry tools and supplies ASSIGNMENTS & EVALUATION: 1. Participation and team cooperation in lab 400 2. Quizzes 15 @ 20 ea. 300 3. Notebook consists of handouts, recipes, and pictures 150 4. Midterm Practical 350 5. Written test composed of T/F, mult. choice, fill-in-the-blank, & short answer 200 6. Final Practical 400 One plated dessert One cake One cookie tray Bread basket Total Points 1800

Grading Criteria A= 1620-1800 B= 1440-1619 C= 1260-1439 D= 1080-1259 F= 1079 and below IMPORTANT INFORMATION: Class hours must be adhered to. A student who misses more than 3 absences may be dropped by the instructor, but is your (THE STUDENT) responsibility to drop or withdraw from the class. Continued tardiness will affect your attendance (2 tardy = 1 absence). If there is an emergency, the chef instructor can be contacted by phone or by email so that arrangements can be made. STUDENTS WITH SPECIAL NEEDS: If you have any health impairments that require regular medication, or any disability that might affect your performance in the class or lab, and would like your chef instructor to make special accommodations, please call our campus Special Services Director at 818-364-7734 as soon as possible. They will help you arrange special accommodations for your classes. The special needs of each student are met, in part, by: 1. Group discussion at the peer level, providing for the interchange of ideas 2. Reading materials supplementing the required text material 3. Availability of the teacher for personal interviews and referral to appropriate community resources as indicated. Success Tips from Chef: SHOW UP TO CLASS! Bring your books to every class Read the chapters prior to attending class in advance and review thoroughly Bring recipes to every class Do not read other class s books in the Culinary Arts class. I will take it away and sell it on ebay! No cell phones, Bluetooth, ipods, iphones, laptops, ipads, tablets of any sort, PSP, DS, XBOX 360s, any handheld contraption, etc. are allowed in the classroom or lab. No calls or text messaging while in class or lab. YOU are here to learn how to bake. HAVE FUN!

COURSE OUTLINE PRINCIPLES OF BAKING & PATISSERIE I SPRING 2015 Chef Ramiro Villegas Please note that the schedule below may be subject to change. WEEK 1 DATE TOPIC ASSIGNMENTS Day 1 2/9 First Day! Welcome to Professional Baking! Introductions, Class Objectives. Course Outline, Binder; Syllabus, Class Assignments & Readings Lecture: On Baking (LABENSKY) Chapter 1 - Professionalism, pgs. 2-21 On Baking (LABENSKY) Chapter 1 Write Terms down from pg. 21 and answer Questions 1-5 and turn in on Tuesday, Week 2. Chapter 2 Write Terms down from pg. 45 and answer Questions 1-6 and turn in on Tuesday, Week 2. Bakers, Chefs and Restaurants The Bakeshop and Foodservice Operation Safety and Sanitation Kitchen etiquette Chapter 2 Tools and Equipment for the Bakeshop, p. 22 45 Tools and Heavy Equipment Measurement and Portion Pans, Containers and Molds Day 2 2/10 Chapter 3 Principles of Baking, p. 46-61 Mixing Methods and Techniques The Baking Process Sensory Science Chapter 4 Bakeshop Ingredients, p.62-117 Flours Sugars Milk and Dairy Products Eggs Thickeners Fruits and Nuts Flavorings WEEK 2 DATE TOPIC ASSIGNMENTS Day 3 2/16 President s Day College Closed Day 4 2/17 Quiz # 1 Chapter 5 Mise En Place p. 118-135 Discussion/Demo: How to safely use equipment in the Bake Shop and Pastry Shop. Chapter 3-- Write Terms down from pg. 61 and answer Questions 1-8 and turn in on Tuesday, Week 2. Chapter 4 - Write Terms down from pg. 117 and answer Questions 1-9 and turn in on Tuesday, Week 2. Chapter 5 - Write Terms down from pg. 135 and answer Questions 1-6 and turn in on Monday, Week 3 Chapter 6 - Write Terms down from pg. 148 and answer Questions 1-5 and turn in on Monday, Week 3. Chapter 6 Quick Breads, p. 136-167 Restock Bake Shop with product to start baking next week. WEEK 3 DATE TOPIC ASSIGNMENTS Day 5 2/23 Quiz # 2 Chapter 6 & 7 Artisan & Yeast Breads, p. 168-233 Cream Scones, p. 149 Chapter 7 - Write Terms down from pg. 197 and answer Questions 1-6 and turn in on Monday, Week 4.

Day 6 Blueberry Muffins, p. 143 Sour Cream Coffeecake, p. 165 Old Dough, p.199 Natural Sourdough Starter, p. 194 ***All products will be kept and sold in The Servery*** 2/24 Chapter 7 Cont. Soft Rolls, p. 190 Baguettes/Epi, p. 212 Pain Au Levain, p. 219 Plain Fougasse, p. 231 WEEK 4 DATE TOPIC ASSIGNMENTS Day 7 Day 8 3/2 Quiz # 3 Lecture: On Baking (LABENSKY) Review Week 1-2 Information Chapter 8 Enriched Yeast Breads, p. 234-271 Challah, p. 240 Brioche, p. 244 Yeast-Raised Doughnuts, p. 248 Cinnamon Buns, p. 258 3/3 Lecture: On Baking (LABENSKY) Chapter 9 Laminated Doughs, pgs. 272-309 Puff Pastry, p. 280 Danish Pastry Dough, p. 290 Croissant Dough, p 290 Students: Produce above products ***All products will be kept and sold in The Servery or served in the Executive Dining Room Wednesday Luncheons.*** Chapter 8 -- Write Terms down from pg. 249 and answer Questions 1-6 and turn in on Monday, Week 5. Chapter 9 - Write Terms down from pg. 298 and answer Questions 1-6 and turn in on Monday, Week 5. WEEK 5 DATE TOPIC ASSIGNMENTS Day 9 Day 10 3/9 Quiz # 4 Lecture: On Baking (LABENSKY) Chapter 9 Laminated Doughs, Cont. pgs. 272-309 Puff Pastry, p. 280 Danish Pastry Dough, p. 290 Croissant Dough, p 290 3/10 Lecture: On Baking (LABENSKY) Chapter 10 Cookies and Brownies, p. 310-361 Break 10 minutes Spritz Cookies, p. 347 Blondies, p. 357 German Chocolate Layered Brownies, p 360 Tulipe Cookies, p 354 Chapter 10 - Write Terms down from pg. 322 and answer Questions 1-5 and turn in on Monday, Week 6.

WEEK 6 DATE TOPIC ASSIGNMENTS Day 11 3/16 Quiz # 5 Lecture: On Baking (LABENSKY) Chapter 11 Pies and Tarts, p. 362-403 Break 10 minutes Basic Pie Dough, p. 366 Sweet Tart Dough, p. 368 Freeform Apple Tarts Chapter 11 - Write Terms down from pg. 381 and answer Questions 1-6 and turn in on Monday, Week 7. Day 12 3/17 Chapter 11 Pies and Tarts, p. 362-403 Banana Cream Pie, p. 374 Coconut Cream Pie, p. 374 Fresh Fruit Tart, p. 380 Peach Pie, p. 390 WEEK 7 DATE TOPIC ASSIGNMENTS Day 13 Day 14 3/23 Quiz # 6 Guest Speaker Chapter 12 Pastry and Dessert Components - Review Pate a choux, p. 408 Demo variety of shapes with Pate a Choux Crepes, p. 416 3/24 Eclairs, Cream Puffs and Mini Paris Brest Strawberry Crepes Fitzgerald Chapter 12 Write Terms down from pg. 417 and answer Questions 1-5 and turn in on Monday, Week 8. WEEK 8 DATE TOPIC ASSIGNMENTS Day 15 3/30 FIELDTRIP to Divine Specialties in San Fernando, CA. (Tentative) Day 16 3/31 Cesar Chavez Birthday College Closed WEEK 9 DATE TOPIC ASSIGNMENTS Day 17 4/6 Spring Break College Closed Day 18 4/7 Spring Break College Closed WEEK 10 DATE TOPIC ASSIGNMENTS Day 19 4/13 Quiz # 7 Review for Midterm Practical Exam. Day 20 Mise en Place for Practical Exam 4/14 Midterm Practical Exam: 12 Sour Cream Muffins 12 Soft Rolls 2 baguettes 5 brioche 12 Cream Puffs 12 Éclairs Each group will participate in the midterm

practical and present to the Chef Instructor at the set time given. WEEK 11 DATE TOPIC ASSIGNMENTS Day 21 4/20 Lecture: On Baking (LABENSKY) Chapter 13 Cakes and Icing, pgs. 430-485 Devil's Food Cake Classic Sponge Cake Chapter 13 Write Terms down from pg. 468 and answer Questions 1-6 and turn in on Friday, Week 9. Day 22 4/21 WEEK 12 DATE TOPIC ASSIGNMENTS Day 23 4/27 Quiz # 8 Chapter 14 Custards, Creams and Sauces, pgs. 486-539 Chapter 14 Write Terms down from pg. 513 and answer Questions 1-6 and turn in on Friday, Week 9. Day 24 4/28 WEEK 13 DATE TOPIC ASSIGNMENTS Day 25 5/4 Quiz # 9 Chapter 15 Ice Cream and Frozen Dessert, pgs. 540-563 Chapter 15 Write Terms down from pg. 553 and answer Questions 1-5 and turn in on Friday, Week 11. Day 26 5/5 WEEK 14 DATE TOPIC ASSIGNMENTS Day 27 5/11 Quiz # 10 Chapter 17 Tortes and Specialty Cakes, pgs. 600-631 Chapter 17 Write Terms down from pg. 611 and answer Questions 1-5 and turn in on Friday, Week 12. Day 28 5/12 WEEK 15 DATE TOPIC ASSIGNMENTS Day 29 5/18 Quiz # 11 Chapter 18 Petit Fours and Confections, pgs. 632 655 Chapter 18 Write Terms down from pg. 642 and answer Questions 1-5 and turn in on Friday, Week 12. Day 30 5/19 WEEK 16 DATE TOPIC ASSIGNMENTS Day 31 5/25 Memorial Day College Closed Day 32 TUE 5/26 Quiz # 12 Review for Written and Practical Exams WEEK 17 DATE TOPIC ASSIGNMENTS Day 33 Final Practical Day 34 TUE Written Final Exam and Kitchen Deep Cleaning PLEASE NOTE:

THIS COURSE OUTLINE IS A GUIDE FOR THE CLASS AND MAY BE MODIFIED OR REVISED TO ENHANCE THE LEARNING OUTCOMES OR CHANGED DUE TO EVENTS THAT ARE OUTSIDE THE CONTROL OF THE CULINARY ARTS DEPARTMENT AND THE CHEF INSTRUCTOR. THE SYLLABUS IS SUBJECT TO CHANGE ACCORDING TO LA MISSION COLLEGE S SCHEDULE, FACULTY FUNCTIONS, CATERING EVENTS AND PRODUCT/INGREDIENT AVAILABILITY. GENERAL CALENDAR DATES Online Applications Accepted...Year Round Assessment and Orientation...Year Round Residency Determination Date...February 8 DAY AND EVENING CLASSES BEGIN...February 9 Saturday Classes Begin... February 21 Last Day to Process Audit Add Request...February 20 Last Day for Section Transfer... February 20 Deadline to File for Pass/No Pass Grade...March 13 Deadline to File Graduation Petition for Spring or Summer 2015...April 17 Classes End...May 30 FINAL EXAMS...June 1 to June 6 PRIORITY Registration Dates - Enrollment is by appointment ONLY, through the Internet. (You may not register before your appointment.) Group 1 (CalWORKs, EOPS, DSPS, Foster Youth and Veterans)...Nov 17 to 19 Group 2 (Continuing Good Standing and )...Nov 20 to Dec 7 Group 3 (Non-matriculated Continuing Students-AOC* Not Completed)...Dec 8 to 21 Group 4 (New, Re-entering and High School)...December 22 *AOC = Assessment, Orientation and Counseling ADD Dates - Late ADDs are not permitted Deadline to Add Online...February 8 Deadline to Add Full Term (16-week) Classes in Person...February 20 NOTE: Short Term and Late Start Classes have different Add & Drop deadlines. Please check with your instructor. DROP CLASSES ON-LINE ONLY (16-week classes) Drop Classes without Receiving a W with Refund (by Internet only)...february 22* Drop Classes without Incurring Fees or with a Refund (Registration/Parking/Non-resident Fees/Semester-length Classes) (by Internet only)...february 22* Drop Classes with a W a letter grade is required after this date forward - (by Internet only)...may 10 * PLEASE NOTE: The District required earlier and revised deadlines starting Summer 2012. A W will appear on your transcript record after this date. REMINDER: There is a new LACCD enrollment limit. The limit is now three times to take a class and includes both substandard grades and withdrawals. If you stop attending a class (or wish to drop a class), YOU MUST DROP THE CLASS YOURSELF OFFICIALLY on or before May 10, 2015 (by Internet only). Failure to do so may result in a grade of F in that class. HOLIDAYS (College CLOSED) Martin Luther King Birthday January 19 Non-Instruction Day (College Closed) July 3 President s Day February 13 to 16 Independence Day July 4 Cesar Chavez Birthday March 31 Spring Break April 4 to 10 Memorial Day May 25

COLLEGE RESOURCES FOR STUDENTS Admissions and Records: Students can register for classes, request transcripts, file petitions for graduation, and drop classes at this office. For more information call 818-833-3322 or visit: http://www.lamission.edu/admissions/ Assessment Center: Offers student assessments in English, English-as-a-Second-Language (ESL) and Mathematics. Please contact the Assessment Center at (818) 364-7613 for more information or visit http://www.lamission.edu/assessment/ Bookstore: For hours of operation, book availability, buybacks, and other information call 818-364-7767 or 7768 or visit http://eagleslanding.lamission.edu/default.asp Counseling Department Office: For appointments and information call 818-364-7655 or visit http://www.lamission.edu/counseling/ Disabled Students Programs and Services (DSP&S): For appointments, eligibility and information call 818-364- 7732 or visit http://www.lamission.edu/dsps/ Extended Opportunity Programs and Services (EOPS): For appointments, eligibility and information call 818-364-7645 or visit http://www.lamission.edu/eops/ Financial Aid: For information and applications call 818-364-7648 or visit http://www.lamission.edu/financialaid/ Library: For information on hours, resources, workshops, and other services contact 818-364-7106 or visit http://www.lamission.edu/library/ Tutoring Services in Learning Center: Laboratories for Learning, Writing, Math &Science. Walk-in and appointment services offered. Call 818-364-7754 or visit www.lamission.edu/learningcenter/ IMPORTANT: THE SYLLABUS IS SUBJECT TO CHANGE ACCORDING TO CAI & MISSION COLLEGE SCHEDULE, FACULTY FUNCTIONS AND PRODUCT/INGREDIENT AVAILABILITY.