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Bakery Packet Linn Benton Culinary Arts Bakery Course Syllabus – 2019/20 Course Title: Bakery Credits: 7 ​ ​ Course Number: CA101 Number of Weeks: 11 ​ ​ Class Meets: CC Bakery Time: 7am-2pm ​ ​ Instructor: Chef Audrey Anderson Length of Sessions: 7 hours ​ ​ E-mail: [email protected] Phone: 541-917-4389 ​ ​ ​ DESCRIPTION: Explore the preparation of cakes and pastry through a hands on course ​ with emphasis on composed pastries and cakes. Includes experimentation, cooking, and tasting unfamiliar dishes and ingredients in a hands-on environment. OUTCOMES: Upon successful completion of this course, students will be able to ​ analyze characteristics of pastries, desserts, and baked goods in a series of execution based methodology and sensory evaluations, outcomes include: Coulis/Compote Creme Brulee Ganache Cheese Cake Chantilly Mousse Caramel Pastry Cream Creaming Method Blitz Pastry 2 Stage Method Danish Butter Cream Pate au Choux Sponge Cake Straight Dough/Lean Assembling and Decorating Portioning / Shaping Angel Food Modified Straight Dough Chiffon Sponge French Meringue Buttercream (yolks) Starter Italian Meringue Buttercream (whites) Cut in Method Composed Plated Dessert Grading: A to F, Students will be graded daily on the following criteria: ​ Professionalism - 25pts Execution - 20pts ​ ​ Time Management - 15pts Final Product - 10pt ​ ​ Please be aware that if you just show up and do what is expected of you, that is a “C” grade! Attendance: ​ Students will be required to attend all classes. Daily grading is based on attendance. Four days absent in a single term and you will be removed from the program. Tardiness will result in 2 points deducted for every 10min up to a half hour, at which point you will be graded as absent, your fourth tardy will result in a zero for the day. If you are not able to attend class or will be tardy, please notify Chef Audrey at least 2hrs in advance via email. The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Daily Performance and Class Participation: ​ Students will be required to actively participate in classroom and kitchen lab activities as related to the daily agenda and subject matter. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Commons Cafeteria & the Cafe. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. Each student will be required to participate in all clean up. We will all leave together at the end of class once the kitchen is clean, dishes have been done and the instructor has excused you. Bakery Daily Closing: Cleaning will be expected to go through daily requirements to ensure the quality of our establishment and sanitary conditions of the bakery. The rounds rotation is responsible for daily inventory and delegating the daily cleaning list to fellow classmates. More information can be found on the Bakery Reach in, and in this packet under the Rounds Rotation Expectations. Final Exam: Will be held in CC-219, a written final exam that comprises 10% of your ​ ​ grade will be held on the Thursday before Practical Finals Begin, your final grade will be broken down as such: Lab (50%) Bake Sale (10%) Homework (5%) Written Final (10%) Practical Final (15%) Midterm (5%) Outcomes (5%) Kitchen Attire: Students will be cooking in a professional commercial kitchen. The ​ following is required kitchen attire: ● Chef jacket, clean, stain free ● Chef pants, clean, checked houndstooth ● Chef cap, white ● Apron, clean, white, provided by school linens ● Closed-toed/non-slip shoes, black. ● Apron: will be provided ● Chef’s hat/bakers cap, white ● No jewelry on the hands, fingers or wrists. To include but not limited to watches, bracelets, and rings. ● Physical Hygiene will be highly prioritized, hair must be washed and kept neat, long hair restrained & pulled back, deodorant must be worn -- please avoid strong ​ smelling colognes, lotions & perfumes. Kitchen Equipment: You will be exposed to commercial kitchen equipment that is used ​ ​ for College Food Service and the Culinary Arts program. Students will be instructed how to properly use equipment, knives, utensils, etc. If you are unsure or uncomfortable utilizing a specific piece of equipment, please consult your instructor immediately so as to avoid mishandling and equipment malfunction. LBCC Comprehensive Statement of Nondiscrimination: LBCC prohibits unlawful discrimination based on race, color, religion, ethnicity, use of native language, national origin, sex, sexual orientation, gender, gender identity, marital status, disability, veteran status, age, or any other status protected under applicable federal, state, or local laws. For further information see Board Policy BP-1015. Weekly Class Schedule Week 1: ● Stations & Tools, Safety & Sanitation, Knives ● Blue Bird Hill Winery Tour Oct. 4th Week 2: Welcome & Introduction to Bakery ​ ● Class expectations and syllabus review ● Cakes Week ● Chambers Farm Tour Oct. 12th Week 3: ● Breads Week ● Santiam Restaurant Opens Week 4: ● Custards Week ● Fall Banquet Tix go on Sale ● Choose Thanksgiving Sous Week 5: ● Laminated Doughs ● Thanksgiving Bake Salem Menu Due ● Halloween Desserts! ● All Chapter Homework Due Week 6: ● Foundation Reception in the Santiam Restaurant ● Mid Terms, Thursday Week 7: ● Monday Holiday ● Fall Banquet Week 8: ● Finals Sign Up ● Bake Sale Prep Begins Week 9: ● Bake Sale, Wednesday November 27th ● Thursday Holiday Week 10: ● Baking Competition, Wednesday ● Written Final on Thursday ● Finals Begin on Friday Week 11: ● Finals Monday & Tuesday ● Mandatory Cleaning ● Term Ends Thursday December 12th Due Dates Bakery Homework: ALL Due at the beginning of Week 5 (Monday October 28th for Fall Term,) I suggest doing the ​ ​ chapters in order of which rotation you start first on. ALL Opportunities (Per Production ​ Rotation) are due on the Sunday before you start your rotation, I will not remind you, this is your ​ responsibility, if it is not done I will choose what you do for your weekly Opportunity, and I will deduct 25 points off of professionalism for the first day of your rotation. Breads Ch. 7 Ch. 8 Laminates Ch. 9 Ch. 14 Ch. 22 Short Doughs Ch. 10 Ch. 13 Ch. 15 Rounds Ch. 12 Ch. 22 Cakes Ch. 16 Ch. 17 Ch. 22 Custards Ch. 19 Ch. 20 Ch. 22 Santiam Desserts Homework: Proposed ideas and projects must be turned in and approved by Chef Audrey no later than the Tuesday of the week prior to the start of rotation. Request for product to use ​ ​ during rotation must also be turned in and approved at this time. If these requirements for homework are not met I will deduct 25 points off of professionalism for the first day of your rotation. Bakery Sous Chef Homework: Costing project part one due at the halfway point in your rotation, part two is due on the last ​ ​ ​ Thursday of your rotation. If these requirements for homework are not met I will deduct 25 ​ points off of professionalism for the first day of your rotation. Bakery Display Homework: Proposed ideas and projects must be turned in and approved by Chef Audrey no later than the Tuesday of the week prior to the start of rotation. Request for product to use ​ ​ during rotation must also be turned in and approved at this time. If these requirements for homework are not met I will deduct 25 points off of professionalism for the first day of your rotation. Rotation Responsibilities Rounds Rotation Refilling any bins and containers that are low at the beginning of class daily, restocking ingredients as needed and assisting students in finding any products. Inventory products, ingredients and already prepared desserts available for that day’s service; wrap bread from previous day and freeze. Draft daily menu under the supervision of the lab instructor and post that day’s production schedule. Help plate and display all desserts and breads. Maintain dessert and bread restocking as needed. Ordering of product ingredients under the supervision of lab instructor. Reviewing following day’s menu with Chef and students in Bakery. Assist Second Year Bakery Sous Chef. Product Requirements for Rounds: Any Dessert Sauces, Comote, Coulis, Chantilly, Ganache. Set up of the Front line daily, as well as the cart to go down to the Cafe. Dessert Descriptions for Santiam and Commons, as well as the description cards for the Cafe. Assist where needed / fire Santiam breakfast orders and plate (this can be anything that we are making that day, whether it is cinnamon rolls or a scone, or croissants.) Cakes One Station This rotation is responsible for producing two completed cakes daily, one to be served on the front line in the Commons and one to be portioned and put in to gos for the Cafe. Students should familiarize themselves with the main components of cakes, different cake mixing methods, icings, assembly and decorating techniques. Product Requirements for Cakes One: Two Cakes Daily, these are to be determined via the production rotation chart, for example: 3-Layer Chocolate Cake w/Standard Chocolate Buttercream & Ganache. ​ This means that you are producing two 3-Layer Chocolate Cakes, they are to have the same icing, garnishes, and decorative elements, you will need to do the quantification via the bakery recipes packet to have enough product to fulfill your requirements for the day. The student(s) will be required to have all their desserts plated and ready for service by 10:30 a.m. Your products will be distributed as one whole cake (8 Pieces) on front line in the commons half will be plated (4 Pieces), half will be in to go boxes (4 Pieces). One whole cake for the Cafe, ALL in to go boxes (8 Pieces).
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