12/26/2024 1:54:35 AM	CUL 221.52 Course Outline as of Summer 2011	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 221.52	Title:  ALTERNATIVE/TRAD.BAKING
Full Title:  Alternatives to Traditional Baking
Last Reviewed:2/20/2002

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	2.00	Lecture Scheduled	1.50		4 max.	Lecture Scheduled	6.00
Minimum	2.00	Lab Scheduled	2.00		4 min.	Lab Scheduled	8.00
		Contact DHR	0			Contact DHR	0
		Contact Total	3.50			Contact Total	14.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  12.00

Total Student Learning Hours: 26.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT221.52

Catalog Description:

Registered Professional Pastry Chef and Dietician lead the class in discussion of lower fat and lower sugar alternatives to classic desserts. Students will be supervised in preparation of classic dessert techniques as they explore and prepare recipes that lower fats and offer alternatives to sugar, wheat flour, and eggs.  Baking categories will include cakes, muffins and cookies, frozen and fruit desserts, and fat-free alternatives. Emphasis will be on creating desserts that are appetizing and delicious.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Registered Professional Pastry Chef and Dietician lead the class in a discussion of lower fat and lower sugar alternatives to classic desserts.  Students will be supervised in preparation of classic dessert techniques as they explore and prepare recipes that lower fats and offer alternatives to sugar, wheat flour, and eggs.  Baking categories will include cakes, muffins and cookies, frozen and fruit desserts, and fat-free alternatives.  Emphasis will be on creating baked goods that are appetizing and delicious.

(Grade or P/NP)
Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Not Certificate/Major Applicable

COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:

The students will be able to:

- understand the role of sugars, fats, eggs, and flours in baked goods

 before attempting to alter a recipe;

- examine alternatives to refined sugar, understand the nutritional

 differences of various sweeteners, and have an understanding of how

 alternative sugars work in baking;

- examine the role of eggs in baking and work successfully with

 ingredients that can replace eggs in a recipe;

- develop a repertoire of fat-free and low-fat desserts;

- successfully bake good-tasting wheat-free cakes, muffins, and cookies;

- successfully prepare delicious, frozen and fruit desserts, mousses,

 and gels.

Topics and Scope

1.  Discussion of sugars, flours, fats, and eggs in baking and nutrition.

   Preparation of a variety of naturally fat-free desserts such as

   Angel Food, Sorbet, and Meringue.

2.  Examining alternatives to wheat flour, sugars, and eggs, such as

   rice flour, maple syrup and ground flax seeds.  Lowering fats while

   making good tasting muffins, quickbreads and  cookies.

3.  Making cakes and frostings that offer options to flour, eggs, and

   butter.  Spongecake, Flourless Chocolate Cakes, Cooked Meringue

   Frosting.

4.  Frozen and Fruit-based desserts, including ices, mourses, poached

   fruits, and gels.

Assignments:

Assignments vary from chef to chef but usually students are graded

on:

1.  Attendance.

2.  Preparation of annotated recipe files.

3.  Written critique and evaluations.

4.  Homework assignments.

5.  Quality of lab work.

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 0 - 0%
None
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 25%
Homework problems, Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 60 - 80%
Class performances
Exams: All forms of formal testing, other than skill performance exams.		Exams 0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 25%
ASSISTANCE TO THE CHEF/INSTRUCTOR IN THE PREPARATION AND CLEANUP OF DEMONSTRATIONS

Representative Textbooks and Materials:

None - handouts are used.

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