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, , 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

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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. Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment Learning Identify and explain baking terms, ingredients, equipment and tools Objectives 1. Describe properties and functions of the basic ingredients used in baked goods. (Numbering 2. Prepare and understand the differences between the basic mixing methods system should be used in baking cakes linked to Scale and measure ingredients; convert and cost recipes SLO - e.g., 1.1, 1.2, 1. Weigh and measure ingredients used in baking 1.3, etc.) 2. Identify balance beam scale, including platforms for materials and weight 3. Identify by sight four (4) liquid measure containers and the amount of liquid each holds 4. Recognize the relationship between density and weight of common bakery liquid 5. Resize recipes to meet production needs and equipment capacities

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 1. Scale, mix, mold, proof and bake yeast raised goods 2. Demonstrate how to prepare various types of fillings for pies 3. Prepare product finishes such as washers, glazes, icings, frostings and fillings 4. Prepare typical American chemically-leavened products 5. Prepare cookies using various common dividing and panning techniques 6. Define and describe quick-breads, and various types of cookies and mixing methods utilized to produce them 7. Discuss the application of mixes and other value added products

Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment 1. Demonstrate proper storage techniques for all baked products 2. Apply all sanitary rules and codes in regards to cleaning of utensils and heavy equipment. Maintain work area in a clean, sanitary, and organized condition 3. Identify and properly operate baking equipment 4. Select the correct oven temperature as it applies to baking SCANS and/or SCANS Core Identify and explain baking terms, ingredients, equipment and tools Curriculum Workplace Competencies - Information -Acquires & Evaluates Competencies: If Workplace Competencies - Information -Interprets & Communicates applicable Scale and measure ingredients; convert and cost recipes Foundation Skills - Basic -Mathematics 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 Foundation Skills - Thinking -Creative Foundation Skills - Thinking -Seeing Things in the Mind's Eye Workplace Competencies - Technology -Selects Technology Workplace Competencies - Technology -Applies Technology to Task Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment

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Foundation Skills - Personal Qualities -Responsibility Workplace Competencies - Systems -Understands Systems Workplace Competencies - Technology -Applies Technology to Task WEIGHT/MEASURE The student should be able to: 1. Identify balance beam scale, including platforms for material and weight. 2. Understand how to weigh ounces and pounds on beam. 3. Select by sight four (4) liquid measure containers and the amount of liquid each holds. 4. Explain the relationship between density and weight of common bakery liquid.

YEAST RAISED DOUGH The student should be able to: 1. Define and describe the steps in the production of yeast-leavened breads. 2. Prepare a variety of yeast-leavened breads 3. Evaluate the quality of yeast-leavened breads. a. Explain the function of ingredients used in the production of yeast raised dough. b. Explain the seven (7) steps involved in the baking process as heat is applied to dough: i. How gases are formed ii. How gluten forms new structures iii. How starches gelatinize iv. Percentage of water that evaporates v. How shortening melts vi. How flavors develop vii. How crust forms c. Mix and control yeast raised dough using straight dough methods. d. Explain the relationship of time and temperature as it relates to: i. Fermentation ii. Bench handling iii. Retarding iv. Proofing 4. Demonstrate the various moldings and finishing techniques applied to yeast raised dough. 5. Score the loaves. 6. Select the correct oven temperature. 7. The importance of oven temperature as it applied to yeast raised dough.

PIE DOUGH/SHORT DOUGH 1. Identify the ingredients used to prepare pie dough. 2. Explain the function of ingredients in preparing mealy and flaky pie dough and demonstrate and how to roll-out and shape pie dough. 3. Define and describe the various types of pies and tarts and the mixing methods utilized to produce them. 4. Prepare a variety of pies and tarts. 5. Evaluate the quality of prepared pies and tarts. 6. Select the correct procedure for preparing: a. Crimp pie shell b. Pre-baked shell c. Fruit pie shell 7. Select which pie wash to use when finishing a pie:

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a. Milk wash b. Egg wash c. Butter wash 8. Demonstrate how to prepare the following types of fillings for pies: a. Fruit b. Baked custard c. Cream 9. Select the correct oven temperature for baking pies.

TARTS The student, in order to achieve the competency in tarts, should know and understand how to: 1. Prepare a variety of tart doughs. 2. Roll a variety of tart dough. 3. Prepare various types of tarts. 4. Select the correct oven temperatures.

COOKIES 1. Define and describe the variety of cookie types and the mixing methods utilized to produce them. 2. Produce a variety of types of cookies 3. Evaluate the quality of prepared cookies 4. Identify the difference of various classifications of cookies: a. Bars and squares b. Drop cookies c. Rolled cookies d. Molded or shaped 5. Describe the different mixing methods of cookies. a. One stage method b. Creaming method 6. Demonstrate the various moldings, make-up, and finishing techniques applied to cookies. 7. Select the correct oven temperature when baking cookies. 8. Pipe cookie batter at consistent size. 9. Identify a variety of ingredients that may be added to create different types of cookies.

CAKE BAKING The student should be able to: 1. Define and describe the variety of cake types and the mixing methods utilized to produce them. 2. Prepare a variety of cakes. 3. Evaluate the quality of prepared cakes. 4. Demonstrate basic icing and decorating techniques. 5. Evaluate the quality of iced and decorated cakes. 6. Mix cake batters in the three (3) primary ways: a. Creaming method b. Two stage method c. Sponge or foam type 7. Explain use of ingredients used in cake batter. 8. Scale cake batters. 9. Select the correct oven temperature as it applies to cake baking.

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LAMINATED DOUGH In order to achieve the competency in leavened dough identified for this course, the student should be able to: 1. Define and describe the variety of laminated doughs. 2. Prepare a variety of laminated dough products 3. Evaluate the quality of prepared laminated dough products. 4. Describe the function of ingredients used in the production of laminated dough. 5. Explain the seven steps involved in the baking process as heat is applied to dough: ● gases are formed ● gluten and egg form new structures ● starches gelatinize ● % of water evaporates ● butter melt ● flavor develops ● crust forms 6. Explain the relationship of time and temperature as it relates to: ● fermentation ● bench handling ● retardation ● proofing 7. Demonstrate the various moldings make up and finishing techniques applied to laminated dough. 8. Select the correct oven temperature as it is applied to laminated dough. 9. Explain the use of steam and its effects on the laminated dough products. 10. Discuss the importance of chilling dough before butter roll in procedure. 11. Explain the importance of rest or relaxation period between fold. 12. Explain the importance of relaxation period after layered dough has been made. 13. Select the correct proofer temperature for layered dough.

CHOUX PASTE In order to achieve the competency in choux paste, the student should be able to:

1. Define and describe pate choux, its uses, method of preparation, baking and finishing. 2. Prepare a variety of pate choux products. 3. Evaluate the quality of prepared pate choux products. 4. Identify the function of ingredients in Choux Paste batter 5. prepare Choux Paste 6. Pipe Choux Paste in its different forms 7. Select the correct baking temperature 8. Fill the Choux Paste with various creams and coat with various icings and finishes. 9. Select the proper storing procedure for cream filled Choux Paste products.

MERINGUE 1. Define and describe meringues, its various types, uses, and methods of preparation. 2. Prepare a variety of meringues. 3. Evaluate the quality of prepared meringues.

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CREAMS, CUSTARDS, PUDDINGS AND RELATED SAUCES 1. Define and describe creams, custards, puddings and related sauces. 2. Describe the various types of uses of and preparation methods of various creams, custards, puddings and related sauces. 3. Prepare a variety of creams, custards, puddings and related sauces. 4. Evaluate the quality of prepared creams, custards, puddings and related sauces. 5. Define and describe the various types, uses, and methods of preparation of dessert sauces.

CHEESECAKES In order to achieve the competency in the student should be able and know how to: 1. Identify the function of ingredients in cheesecakes. 2. Demonstrate how to correctly mix a batter. 3. Prepare various cheesecakes using one cheesecake base. 4. Select the proper baking technique for cheesecake.

While competencies are specific areas of importance, objectives define the broader goals for this course.

1. Demonstrate sanitation and safety practices in a bake shop. 2. Identify the six (6) basic ingredients used to produce baked products: a. Flour b. Eggs c. Butter, oils d. Milk, water e. Sugar f. Leavening agents 3. Discuss the various leavening agents that may be used to achieve proper leavening action

Instructional Face to Face Methods Student Identify and explain baking terms, ingredients, equipment and tools Assignments See consolidated list below Scale and measure ingredients; convert and cost recipes See consolidated list below 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 See consolidated list below Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment Portfolios Readings

Student Identify and explain baking terms, ingredients, equipment and tools Assessment(s) See consolidated list below Scale and measure ingredients; convert and cost recipes See consolidated list below

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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 See consolidated list below Demonstrate safe and efficient operation of standard baking equipment, holding and storage equipment Presentations Various assigned readings from textbooks Quizzes/Tests which may include: definitions, matching, multiple choice, true/false, short answer, brief essay In-class discussions Group and/or individual projects *This serves as the consolidated list of Assessment tools used to evaluate CSLO's Instructor's Requirements COURSE CALENDAR, TESTING AND PROJECTS The course calendar may be altered at the Instructor’s discretion.

Day Orientation Day Identify and use 1 Knife skills, hand tool and 2 utensils, pots and equipment operation, pans and emphasizing proper safety demonstrate safe techniques. practices using Identify the stoves, mixers, parts/components of a ovens, etc. recipe/formula. Describe Define and and use a standardized describe basic recipe/formula. cooking methods Outline the procedure for to include: boiling, writing a standardized steaming, recipe/formula. poaching, Identify, evaluate, and use baking, roasting, herbs, spices, fruits, fats, pan frying, deep sugars, and other bakeshop fat frying, sautéing, staples. Identify ingredients broiling, grilling, used in baking. and braising. Nutritional concerns as they Define and apply to baking. describe the effects of heat on food and the methods of heat transfer. Define baking terms. Demonstrate proper scaling and measurement techniques.

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Apply basic math skill to recipe conversions. Describe properties and list function of various ingredients. Day Define and describe the Day Ciabatta & Nine 3 steps in the production of 4 grain bread. yeast-leavened breads. Evaluate the quality Prepare a variety of yeast- of yeast-leavened leavened breads. Raisin breads. Bread and soft rolls. Day Define and describe quick- Day Define and describe 5 breads and the mixing 6 the various types of methods utilized to produce pies and tarts and them. Prepare and the mixing methods evaluate the quality of a utilized to produce variety of quick-breads. them. Scones, muffins Prepare a variety of & pies and tarts. Apple pie & pecan pie Demonstrate the presentations of baked goods and desserts. Evaluate the quality of presentations of baked goods and desserts. Day Midterm: Day Define and describe 7 Multiple choice exam. 8 the variety of cookie Peanut butter pie & types and the mixing methods Linzer tart utilized to Evaluate the quality of produce them. prepared pies and Produce a variety of tarts. types of cookies. Chocolate chewies, Coconut Macaroons Day Shortbread Day Define and 9 Speculaas 10 describe the variety Evaluate the quality of of cake types and

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prepared cookies. the mixing methods utilized to produce them. Discuss the application of mixes and other value added products. Prepare a variety of cakes. & Devil’s food cake Day Sponge cake & Tres Leches. Day Define and describe 11 Define and describe a 12 the variety of variety of fillings and laminated doughs. toppings for pastries and Explain the process baked goods. Discuss of lamination as it methods of preparation applies to doughs. and finishing techniques for Prepare a variety of various fillings and toppings. laminated dough Prepare a variety of fillings products. and toppings for pastries Croissants, and baked goods. Chocolate Evaluate the quality of croissants, almond prepared cakes. Demonstrate basic icing croissant and Danish and decorating techniques. Evaluate the quality Evaluate the quality of iced of prepared and decorated cakes. laminated dough products. Day Define and describe pate Day Define and describe 13 choux, its uses, method of 14 meringues, its preparation, baking and various types, uses, finishing. Prepare a variety and methods of of pate choux products. preparation. Profiteroles & Eclairs Prepare a variety Evaluate the quality of of meringues. prepared pate choux Italian & French . products. Rochers & Merveilleux. Evaluate the quality of prepared meringues.

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Day Define and describe Day Exam: Written 15 creams, custards, puddings 16 & Presentation of and related sauces. Portfolio. Prepare a variety of creams, custards, puddings and related sauces. Chocolate pots de crème, Bread pudding, Crème Anglaise, flan & Crème Brulee. . Evaluate the quality of prepared creams, custards, puddings and related sauces. . Define and describe the various types, uses, and methods of preparation of dessert sauces. Prepare a variety of dessert sauces. Fruit sauces, Chocolate & Caramel sauces.

Program/ ATTENDANCE Discipline • Students are expected to attend all classes (see college catalog for Requirement: If attendance policy) applicable • Students are responsible for all work missed during an absence. • Students may be dropped from courses for absences that exceed 12.5% of the total semester contact hours

TARDINESS • Tardiness is defined as up to 15 minutes late • Three tardiness equal one absence • More than 15 minutes late will result in an extra cleaning duty. • More than 30 minutes late, will be recorded as an absence • Leaving before class is formally dismissed by the instructor will be recorded as an absence

MAKE–UP POLICY • Students are responsible for meeting with the instructor to make up any missed work or quizzes. • Students will have one week from the day of absence to complete missed assignments. • Failure to arrange this will result in a zero for the missed work or assignment. • There are no “excused absences” in this class and, therefore, no “make ups” for missed class time.

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ACADEMIC HONESTY Students are responsible for conducting themselves with honor and integrity in fulfilling course requirements. Penalties and/or disciplinary proceedings may be initiated by college system officials against a student accused of scholastic dishonesty.

"Scholastic dishonesty" includes, but is not limited to, cheating on a test, plagiarism, and collusion

Cheating on a test includes: • Copying from another student’s test paper; using during a test, materials not authorized by the person giving the test; • Collaborating with another student during a test without authorization; • Knowingly using, buying, selling, stealing, transporting, or soliciting in whole or part the contents of an administered test; • Bribing another person to obtain a test that is to be administered.

Plagiarism means the appropriation of another’s work and the unacknowledged incorporation of that work in one is own written work offered for credit.

Collusion means the unauthorized collaboration with another person in preparing written work offered for credit. Possible punishments for academic dishonesty may include a grade of 0 or F in the particular assignment, failure in the course, and/or recommendation for probation or dismissal from the College System. Consult the Student Handbook for more details or visit http://www.hccs.edu/hccs/current- students/student-handbook

ABILITY SERVICES Houston Community College is committed to providing an accessible and supportive environment for students with disabilities. In compliance with Section 504 of the Rehabilitation Act and under the Americans with Disabilities Act, Disability Support Services at each college within the Houston Community College District is responsible for arranging reasonable accommodations for all qualified students with a documented disability (e.g. physical, learning, psychiatric, vision, hearing, etc.). Students who need to arrange reasonable accommodations must contact Disability Services at the respective college. It is recommended that students meet with an ADA Counselor at least 60 days prior to the beginning of each term. Faculty are authorized to provide only the accommodations requested by the ADA Counselor.

The Ability Service Department is the disability support services office at Central College. This department also includes Interpreting and CART Services and both assist students with physical, learning, or emotional disabilities in developing independence and self-reliance. Students with Disabilities are urged to contact the Ability Services Department at least 30-60 days prior to the first day of class.

For questions, you may contact the following ADA Counselors at Central Campus: Jaime Torres - 713.718.6164; Martha Scribner - 713.718.6164. Ability Services Department, LHSB Room 106, 1300B Holman (T) 713-718-6164, (F) 713-718- 6179, web adress: http://www.hccs.edu/hccs/future-students/disability-services

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HCC COURSE WITHDRAWAL POLICY • The State of Texas has begun to impose penalties on students who drop courses excessively. For example, if you repeat the same course more than twice, you have to pay extra tuition. In 2007, the Texas Legislature passed a law limiting students to no more than six total course withdrawals throughout their academic career in obtaining a baccalaureate degree. • To help students avoid having to drop/withdraw from any class, HCC has instituted an Early Alert process by which your instructor with “alert” you and HCC Student Services of the chance you might fail a class because of excessive absences and/or poor academic performance. You should visit an • HCC counselor of HCC Online Student Services to learn about what, if any, HCC interventions might be offered to assist you – tutoring, child care, financial aid, job placement, etc. – to stay in class and improve your academic performance. • You MUST visit with a counselor or on-line student services prior to withdrawing (dropping) the class and this must be done prior to last day of withdrawal to receive a “W” on your transcript. After the deadline, you will receive the grade you are making in the class which will more than likely be an “F”. • Please note the following dates for the last day to withdraw:

Summer 2016 Course Prefix Last Day to Withdraw Session C12 CHEF 07/12/2016 S10 PSTR 07/18/2016 S8A HAMG/RSTO 07/11/2016 S1 HAMG DistEd 06/27/2016

HOW TO DROP • If a student decides to withdraw from a class upon careful review of other options, the student can withdraw online prior to the deadline through their HCC Student Center. • HCC and/or professors will withdraw students for excessive absences without notification (see Class Attendance below). • Students should check HCC’s Academic Calendar by Term for withdrawal dates and deadlines. Classes of other duration (flex-entry, 8-weeks, etc.) may have different final withdrawal deadlines. Please contact the HCC Registrar’s Office at 713.718.8500 to determine withdrawal deadlines for these classes. • You MUST visit with a counselor or on-line student services prior to withdrawing (dropping) the class and this must be done prior to last day of withdrawal to receive a “W” on your transcript. After the deadline, you will receive the grade you are making in the class which will more than likely be an “F”.

INCOMPLETES The DE Department follows the HCC policies on Incompletes. Incompletes are at the discretion of the professor. Consult your professor’s syllabus for his/her policy on incompletes.

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FINAL GRADE OF FX • Students who stop attending class and do not withdraw themselves prior to the withdrawal deadline may either be dropped by their professor for excessive absences or be assigned the final grade of “FX” at the end of the semester. Students who stop attending classes will receive a grade of “FX”, compared to an earned grade of “F” which is due to poor performance. Logging into a DE course without active participation is seen as non- attending. • Please note that HCC will not disperse financial aid funding for students who have never attended class. Students who receive financial aid but fail to attend class will be reported to the Department of Education and may have to pay back their aid. A grade of “FX” is treated exactly the same as a grade of “F” in terms of GPA, probation, suspension, and satisfactory academic progress.

GRADE APPEAL PROCEDURE A student has a right to appeal a grade that the student believes was contrary to procedures as specified in the course syllabus or was based on bias, caprice, or computational or clerical error. The DE Department follows the HCC Grade Appeal Procedure.

INSTRUCTIONAL MATTERS The DE Department does not supervise professors nor make decisions regarding instructional matters such as assignments and grades. Rather, individual college departments consisting of the professor, academic department chair, and/or dean(s) handle these matters. If you are unable to reach your professor in attempting to resolve an instructional issue, you may contact the DE Instructional Support Specialist listed on your course syllabus.

INTERNATIONAL STUDENTS Contact the International Student Office at 713.718.8520 if you have questions about your visa status. Only one online class can be counted towards the full time course load requirement. VETERANS Students receiving Veteran benefits are eligible to enroll in DE classes. Contact the Veterans Office at 713.718.8522.

NEW MENINGITIS VACCINATION REQUIREMENT New HCC students and former HCC students returning after an absence of at least one fall or spring semester who are under the age of 30 are required to present a physician-signed certificate showing they have been vaccinated against bacterial meningitis. The immunization must be administered at least 10 calendar days before the start date of your classes and must have been received within the last five years. Otherwise you may be blocked from registration. There are few exemptions. For more information: New Meningitis Vaccination Requirement.

COMPLAINTS AND GRIEVANCES Students may submit a complaint through the AskDECounseling online help form. DE does not supervise professors nor does it make decisions regarding instructional matters. Issues or complaints about professors or courses will be directed to the respective academic department (professor, academic chair,

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academic dean). Please consult the HCC Student Handbook, regarding formal grievance procedures.

PARKING RULES AND REGULATIONS All HCC students are required to have a parking permit displayed on the dashboard of their cars. Students can obtain their parking permits though their Self Service within the Student System on the HCC website. Once in the Student Center, click the link “Parking Access” in the Personal Information section located at the bottom of the page. Fill out the registration form for the parking permit and then hit print. The permit is good for a year. The student lot is located at Travis and Rosalie Streets, behind 3100 Main Street Administrative Building. For more information on Required Parking Permits please call (713) 718-7557

LABORATORY REQUIREMENTS Students are required to attend class in complete chef’s uniform with HCC Culinary Arts logo embroidered onto it. Uniforms can be purchased at the bookstore. A complete uniform consists of (1) a white, long-sleeved chef jacket, (2) black and white checkered chef pants, (3) a black or white chef cap; no toque, (4) black or white apron is strongly suggested, but not mandatory (5) black leather shoes made with safety soles to prevent slipping ● Ball caps, scarves, and other hats are not to be worn while in uniform Students must provide their own knife set and kitchen tools at all times. Supply list may be obtained from the Culinary Office or online. Students with known food allergies must notify their Chef Instructor of their specific food allergy In order to provide safe and sanitary learning experience, the ServSafe Personal Hygiene Code is strictly enforced

Hair • Hair must be neatly maintained, cleaned and properly restrained at all times • Male students must be clean-shaven • Beards and mustaches are permitted but must be clean and neatly trimmed

Hands • Fingernails must be clean, free of polish and cut short at all times • No artificial nails are allowed • Hands must always be washed at the beginning of each class and as needed during the day Jewelry • All jewelries, except a plain wedding band, are not to be worn on campus or at worksites while in uniform • Female students may wear earrings that do not hang lower than ½” from bottom of earlobe • If wearing a watch, attach it to your coat at the top button as gone over in first class meeting Behavior • Sound hygienic practices must be demonstrated at all times. Failure to do so will result in a student being barred from class participation and possibly dropped from the program • Aprons and side towels must not be worn in the following situations: when going to the restroom, discarding garbage, entering or leaving the academic building, and while eating meals

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• For sanitary reasons, students can only take notes on a pocket size notebook in class

Cell Phone/Electronic Devices • Cell phones and other electronic devices must be either turned off or put on silent mode while in the culinary classroom or kitchens • If a student must take a phone call, excuse yourself from the classroom to do so and be prompt with the call • Phone calls shall not be made or received while in classroom setting CC Grading Scale: A = 100- 90 4 points per semester hour B = 89 - 80: 3 points per semester hour C = 79 - 70: 2 points per semester hour D = 69 - 60: 1 point per semester hour F = 59 and below 0 points per semester hour FX (Failure due to non-attendance) 0 points per semester hour IP (In Progress) 0 points per semester hour W (Withdrawn) 0 points per semester hour I (Incomplete) 0 points per semester hour AUD (Audit) 0 points per semester hour IP (In Progress) given only in certain developmental courses. The student must re- enroll to receive credit. COM (Completed) given in non-credit and continuing education courses.

FINAL GRADE OF FX: Students who stop attending class and do not withdraw themselves prior to the withdrawal deadline may either be dropped by their professor for excessive absences or be assigned the final grade of "FX" at the end of the semester. Students who stop attending classes will receive a grade of "FX", compared to an earned grade of "F" which is due to poor performance. Logging into a DE course without active participation is seen as non-attending. Please note that HCC will not disperse financial aid funding for students who have never attended class.

Students who receive financial aid but fail to attend class will be reported to the Department of Education and may have to pay back their aid. A grade of "FX" is treated exactly the same as a grade of "F" in terms of GPA, probation, suspension, and satisfactory academic progress.

To compute grade point average (GPA), divide the total grade points by the total number of semester hours attempted. The grades "IP," "COM" and "I" do not affect GPA.

Health Sciences Programs Grading Scales may differ from the approved HCC Grading Scale. For Health Sciences Programs Grading Scales, see the "Program Discipline Requirements" section of the Program's syllabi.

Instructor Grading Grading policy Criteria 10% Weekly grade based on participation, quality of work, effort and professionalism 15% Attendance 50% Exams 25% Portfolio

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Instructional On Baking: A Textbook of Baking & Pastry Fundamentals by: Sarah Labensky, Materials Priscilla Martel, Eddy Van Damme, 3rd Edition update. ISBN 978-0-13-388675-7

HCC Policy TITLE IX OF THE EDUCATION AMENDMENTS OF 1972, 20 U.S.C. A§ 1681 ET. Statement: SEQ. Title IX of the Education Amendments of 1972 requires that institutions have policies and procedures that protect students’ rights with regard to sex/gender discrimination. Information regarding these rights are on the HCC website under Students-Anti- discrimination. Students who are pregnant and require accommodations should contact any of the ADA Counselors for assistance.

It is important that every student understands and conforms to respectful behavior while at HCC. Sexual misconduct is not condoned and will be addressed promptly. Know your rights and how to avoid these difficult situations.

Log in to: www.edurisksolutions.org. Sign in using your HCC student e-mail account, then go to the button at the top right that says Login and enter your student number

Access Student http://hccs.edu/student-rights Services Policies on their Web site

EGLS3 -- At Houston Community College, professors believe that thoughtful student Evaluation for feedback is necessary to improve teaching and learning. During a designated time Greater Learning near the end of the term, you will be asked to answer a short online survey of Student Survey research-based System questions related to instruction. The anonymous results of the survey will be made available to your professors and department chairs for continual improvement of instruction. Look for the survey as part of the Houston Community College Student System online near the end of the term.

Distance Education and/or Continuing Education Policies

Access DE Policies on their Web site: http://de.hccs.edu/Distance_Ed/DE_Home/faculty_resources/PDFs/DE_Syllabus.pdf

Access CE Policies on their Web site: http://hccs.edu/CE-student-guidelines

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UNIFORM POLICY – PASTRY LABORATORIES • Students are required to attend class in complete chef’s uniform as described within this policy; admittance into the Pastry labs may be denied to any student not compliant. The Pastry Arts Program uniform is in line with top Pastry Arts schools in the world and is designed to make you look sharp and make you feel professional. • To work in the very best restaurants, hotels and country clubs in the world, one must always look polished, impeccably groomed and be professional. The Pastry Program of HCC adheres to the same standards. Below are the rules.

• A complete uniform consists of: • 1. A white, long-sleeved chef jacket with or without the HCC Logo. • 2. Professional styled solid black pants of non-fading material. Black jeans or Chinos type quality pants are NOT allowed. Alternatively but not preferred are white and black checkered chef pants. • 3. A white toque, provided by the pastry program. • 4. Black leather shoes made with safety soles to prevent slipping. • 5.Socks, preferably crew length • In the event that a student has forgotten a portion of the uniform such as the jacket, one MAY be provided to the student by the instructor at his/her discretion and availability. Repeated instances of unpreparedness, though, will be cause for denial of participation in lab activities and will effect student grade • Ball caps, scarves, and other hats are not to be worn while in uniform • Students with known food allergies must notify their Chef Instructor of their specific food allergy • In order to provide safe and sanitary learning experience, the ServSafe Personal Hygiene Code is strictly enforced

Hair • Hair must be neatly maintained, cleaned and properly restrained at all times • Long hair should be put into a low bun, allowing for wearing of hat. In the instance of hair that cannot be restrained by hat or bun, a hair net will be required in addition to the hat. • Male students are encouraged to be clean-shaven • Beards and mustaches are permitted but must be clean and neatly trimmed and restrained by wearing a beard guard at all times while working in the kitchen lab

Hands • Fingernails must be clean, free of polish and cut short at all times • No artificial nails are allowed • Hands must always be washed at the beginning of each class, after handling a phone, touching skin or hair or touching non sanitary surfaces.

Jewelry • All jewelries, except a plain wedding band, are not to be worn on campus or at worksites while in uniform • Students may wear earrings that do not hang lower than ½” from bottom of earlobe • If wearing a watch, attach it to your coat at the top button as gone over in first class meeting

Behavior • From Linkedin: Be courteous and respectful; courteousness is being friendly, polite and well- mannered with a gracious consideration towards others. It makes social interactions in the workplace run smoothly, avoid conflicts and earn respect. Respect is a positive feeling of esteem or deference for a person or organization; it is built over time and can be lost with one stupid or inconsiderate action. Continued courteous interactions are required to maintain or increase the original respect gained. • From Harvard: Studies link noise to decreased performance in the workplace or classroom. Open work environments in which workers overhear other conversations can reduce productivity by 66%, and classrooms with high noise levels may prevent kids from hearing 50% of what is taught. • Sound hygienic practices must be demonstrated at all times. Failure to do so will result in a student being barred from class participation and possibly dropped from the program • Aprons and side towels must not be worn in the following situations: when going to the restroom, discarding garbage, entering or leaving the academic building, and while eating meals • For sanitary reasons, students can only take notes on a pocket size notebook in class

Cell Phone/Electronic Devices • Cell phones and other electronic devices must be either turned off or put on silent mode while in the culinary classroom or kitchens. Wrap your cell phone in plastic food wrap before starting class. • If a student must take a phone call, excuse yourself from the classroom to do so and be prompt with the call • Phone calls shall not be made or received while in classroom setting

• Below are the dates for the last day to withdraw and refunds for this semester: o Spring 2019 (16 weeks) – 04/01/2019 o 100% refund: 1/11/2019 o 70% refund: 1/30/2019 o 25% refund: 2/05/2019