CAH F146 Introduction to Baking & Pastry

COURSE INFORMATION:

Title: Introduction to Baking & Pastry Prerequisites: Completed or co-enrolled in CAH 101, CAH F140 & F150 Credit Hours: 4 credits = 1 hour lecture + 6 hour lab Date class begins: Date class ends:

Lecture Meets:

Lab Meets: Meeting Day/Time: Last Day to Withdraw: Delivery Type: Lecture and Lab Lecture Location: Hutchison Institute of Technology rm 100A Lab Location: Hutchison Institute of Technology Bakery Course Web Address: n/a

INSTRUCTOR INFORMATION:

Instructor Name: Office Location: Office Telephone: Facsimile: 455- 2909 Office Hours: By appointment Email Address: Faculty Web Site: Academic Program Area: Culinary Arts Dean’s Office Telephone: Dr. Caulfield 455-2850

HUTCHISON FIRE ALARM/DRILL POLICY:

In the event of fire alarm activation, TVC students must adhere to all rules of the high school in regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary Arts students will assemble outside of the culinary loading dock, against the running track in front of the electrical boxes. Your instructor will take roll and decide whether to stay in the designated assembly area or move to the U-Park gymnasium (temperature driven), release you for a break to return at a given time, or release you for the remainder of the class session.

Rev. mtr 01/10 1 Do not go to your vehicle or leave the campus area until you have checked-in with your instructor and you have received the ok

COURSE READINGS & MATERIALS:

Course Textbook: Professional Baking, Gisslen 5th ed. Wiley Publishing Food Selection and Preparation, Conforti, 2nd ed. Wiley Publishing Supplementary Readings: The Pastry Chef’s Companion, Rinsky & Rinsky Wiley Publishing Required Supplies: Tools: Program approved complete knife kit and uniforms Uniform: Chef Coat, check pants, black non-slip kitchen shoes, white chef hat, white apron, proper under garments, limited make-up and jewelry (wedding ring and 1 stud earring per earlobe). *Always have thermometer, sharpie, and pen. No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while on line or in view of public, no dangling earrings. These are safety and sanitation issues.

COURSE DESCRIPTION:

Students learn to apply fundamental baking skills in preparing yeast breads, quick breads, cookies, pies, pastries, cakes, custards, creams and sauces. Students will gain confidence in their abilities while learning in a professional bakery setting.

GENERAL DESCRIPTION OF GOALS:

1. Comprehension of baking terminology. 2. Demonstrate an understanding of hand tool and equipment function and safe use. 3. Identify baking ingredients along with their function and use. 4. Functional measuring and scaling capabilities. 5. Ability to convert recipes. 6. Understand, prepare and evaluate yeast breads. 7. Understand, prepare and evaluate quick breads and mixing methods. 8. Understand, prepare and evaluate a variety of cookie types and preparation methods. 9. Understand, prepare and evaluate a variety of cakes and their preparation methods. 10. Understand, prepare and evaluate meringues. 11. Understand, prepare and evaluate creams and custards. 12. Understand, prepare and evaluate dessert sauces.

STUDENT LEARNING OUTCOMES/OBJECTIVES:

Upon completion of this class the student will be able to:

1.1 Define baking terms. 2.1 Identify equipment and utensils used in baking and discuss proper use and care. 2.2 Demonstrate proper selection of equipment and utensils for specific application. 3.1 Identify ingredients used in baking.

Rev. mtr 01/10 1 3.2 Describe properties and list function of various ingredients. 4.1 Demonstrate proper scaling and measurement techniques. 5.1 Apply basic math skill to recipe conversions. 6.1 Define and Describe the steps in the production of yeast-leavened breads. 6.2 Prepare a variety of yeast-leavened breads. 6.3 Evaluate the quality of yeast-leavened breads. 7.1 Define and describe quick-breads and the mixing methods utilized to produce them. 7.2 Prepare and Evaluate the quality of a variety of quick-breads. 8.1 Define and describe the variety of cookie types and the mixing methods utilized to produce them. 8.2 Produce a variety of types of cookies. 8.3 Evaluate the quality of prepared cookies. 9.1 Define and describe the variety of cake types and the mixing methods utilized to produce them. 9.2 Prepare a variety of cakes. 9.3 Evaluate the quality of prepared cakes. 10.1 Define and describe meringues, its various types, uses and methods of preparation. 10.2 Prepare a variety of meringues. 10.3 Evaluate the quality of prepared meringues. 11.1 Define and describe creams, custards, puddings and related sauces. 11.2 Describe the various types of uses of and preparation methods of various creams, custards, puddings and related sauces. 11.3 Prepare a variety of creams, custards, puddings and related sauces. 11.4 Evaluate the quality of prepared creams, custards, puddings and related sauces. 12.1 Define and describe the various types, uses, and methods of preparation of dessert sauces. 12.2 Prepare a variety of dessert sauces. 12.3 Evaluate the quality of prepared dessert sauces.

DISABILITIES SERVICES:

UAF has a Disability Services office that operates in conjunction with the College of Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling, provides academic accommodations to enrolled students who are identified as being eligible for these services.

If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the web or contact a student affairs staff person at your nearest local campus. You can also contact Disability Services on the Fairbanks Campus at (907) 474-7043, [email protected].

SUPPORT SERVICES:

TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff in these centers provides drop-in assistance with basic math, reading, writing and computer skills. They offer a friendly, supportive learning environment. Detailed information about these services are in the Student Handbook, College Catalog, and online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html

Rev. mtr 01/10 1 COURSE POLICIES:

1. Attendance: Attend every lecture and lab session. Students with more than two tardy or absence could be asked to drop the course. 2. Instructor reserves the right to withdraw a student not in compliance with program policy. 3. Any student who misses a class has assumed the responsibility to gather the information covered in class and the assignment for the following class. Classmate ______Phone ______E-mail ______4. Expected Classroom Behavior: . Arrive prepared, on-time, with homework completed and previous lessons reviewed . Participate in the entire class, including individual and small group/ partner activities . Respect all of those in the kitchen at all times . Adhere to the “rules of the kitchen” as described in class . No cell phone use in class. 5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING: . Reading and studying the textbook . Contributing to discussions by asking questions and taking notes in lecture . Using lab time effectively . Completing all assigned class work and homework

Rev. mtr 01/10 1 INSTRUCTIONAL METHODS & EVALUATION:

1. Reading Assignments 4. Lectures and Videos 2. Demonstrations 5. Workbook Assignments 3. Product Critique 6. Ongoing Feedback

Assignments and Final Course Grade Lecture/Lab Attendance, Participation & 11 @ 10 points 110 points Professionalism Quizzes 11 @ 10 points 110 points Weekly Homework Assignments (Discussion 9 @ 10 points 90 points Questions) Mid-term Written Exam 50 points 50 points Written Baking Final 50 points 50 points Group Presentation 100 points 100 points Session Worksheets 11 @ 10 points 110 points Community Service with typed written paper 2 @ 10 points 20 points * Mid-term practical - cookie, pie & quick bread Cookie - recipe provided 50 points Complete pie, from dough to finish - recipe provided 80 points 180 points Make quick bread - recipe provided 50 points * Final Practical - yeast bread, cake & fruit tart Yeast bread - recipe provided 50 points Fruit tart - bring recipes for shell & pastry cream 80 points 180 points Cake - make selected recipe 50 points Total Points Possible 1000 points

A > 90% B = 80% - 89% C = 70% - 79% D = 60% - 69% F < 59% *Overall letter grade for the course will not exceed the letter grade averaged on the three practical assessment tools. For example, if you earn 92%, 83%, 92%, on practical exams for an average of 89%, you will receive a grade no higher than “B” for the course. *In addition you must pass all practical evaluations/exams with a “C” or better, in order to PASS the course!!

Rev. mtr 01/10 1 COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:

Course Schedule Day & Date Read/do for class Homework Lecture Lab due Session Monday Chapters 1, 2, 3, & Baking skills, Orientation & 1 9/14 19 profession, cookies equipment, & cookies Session Monday Chapters 4, 5 &, 10 Ingredients, 2 9/21 Quiz 1 principles, & quick breads Session Monday Chapter 6 & 11 Yeast dough, 3 9/28 doughnuts, fritters, Quiz 2 griddle Session Monday Chapter 7 & 13 Artisan breads & pies 4 10/5 Quiz 3 Session Monday Chapter 12 & 16 Cake mixing & 5 10/12 baking and syrups, Quiz 4 creams & sauces Session Monday Chapter 14 & 20 Pastry basics & 6 10/19 Quiz 5 custard, pudding, mousse & souffles Session Monday Study for mid-term Mid-term written Mid-term 7 10/26 practical Session Monday Chapter 8 Lean yeast dough 8 11/2 Quiz 6 Session Monday Chapter 17 & 18 Assembly and 9 11/9 decorating cakes & Quiz 7 specialty cakes – torte & gateau Session Monday Chapter Decorating skills 10 11/16 Quiz 8 Session Monday Chapter 21 & 22 Frozen & fruit 11 11/23 Quiz 9 desserts Session Monday Chapter 24 & 26 Sugar techniques 12 11/30 Quiz 10/11 Chocolate Session Monday Group presentations Final written Final practical 13 12/7 Session Monday Group presentations Final practical 14 12/14

Rev. mtr 01/10 1 The schedule is a projected progression of the class and subject to change

Rev. mtr 01/10 1