Course Syllabus Fundamentals of Baking PSTR 1301 Semester with Spring 2019 Course 72815 Reference Number (CRN) Instructor contact 713-718-6068 information (phone
[email protected] number and email address) Office Location 1DO5 and Hours by appointment only Course Bakery Lab, first floor, 3100 Main building. Location/Times Monday 1:00pm-7:00pm Course Semester Credit Hours: 3 Credit Hours (SCH) Lecture Hours: 2 (lecture, lab) If Laboratory Hours: 4 applicable External Hours: - Total Course 96.00 Contact Hours Course Length 14 weeks (number of weeks) Type of Instruction Lecture/Lab Course Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, Description: and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Course FREQUENT REQUISITES Prerequisite(s) • MATH 0306 (Basic Math Pre-Algebra) • GUST 0339 (5th -7th Grade Reading) • ENGL 0300 or 0347 Academic 1. Demonstrate professional behavior and work ethic necessary to compete and Discipline/CTE advance inthe hospitality industry. Program Learning 2. Differentiate the purpose of ingredients used in the preparation of baked goods. 3. Identify, produce and present professional quality baked goods which is Outcomes marketable in a professional pastry shop. 4. Employ a solid foundation of techniques for baked & non-baked pastry goods. Course Student 1. Identify and explain baking terms, ingredients, equipment and tools Learning 2. Scale and measure ingredients; convert and cost recipes Outcomes (SLO): 4 to 7 Page 1 of 16 3. Demonstrate decorating techniques in the production of various pastry items including, but not limited to: yeast products, quick breads, pies, tarts, cookies, various cakes and icings 4.