12/26/2024 2:47:30 AM	CUL 254.7 Course Outline as of Spring 2012	Inactive Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 254.7	Title:  PUFF PSTRY, DNSH, CROISS
Full Title:  Puff Pastry, Danish, and Croissants
Last Reviewed:6/18/2001

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	.50	Lecture Scheduled	.50		8 max.	Lecture Scheduled	4.00
Minimum	.50	Lab Scheduled	1.50		1 min.	Lab Scheduled	12.00
		Contact DHR	0			Contact DHR	0
		Contact Total	2.00			Contact Total	16.00
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  8.00

Total Student Learning Hours: 24.00

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CULT 254.7

Catalog Description:

Building on introductory baking skills, students prepare laminated doughs with emphasis on skill development and refinement of technique.  Emphasis on working with yeast, expanding knowledge of ingredients, mixing, shaping, and baking a variety of laminated dough products, including puff pastry, croissants, and Danish.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion of CUL 254.2 ( or CULT 254.2)

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:

Schedule of Classes Information
Description:

Students prepare laminated doughs and mix, shape, and bake a variety of products, including puff pastry, croissants, and Danish.  Emphasis on skill development and refinement of technique.

(Grade Only)
Prerequisites:Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion of CUL 254.2 ( or CULT 254.2)
Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

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: Certificate Applicable Course

COURSE CONTENT

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

1.  Identify and explain the function of ingredients used in the

preparation of laminated dough.

2.  Identify differences between straight sweet dough and laminated dough.

3.  Mix dough and roll the fat into the following laminated doughs:

croissant; Danish; puff pastry.

4.  Prepare fillings used in laminated dough products, both savory and

sweet.

5.  Describe and demonstrate proper baking procedures and oven temperature

requirements.

6.  Shape and bake plain and filled croissants, pain au chocolate, and

morning buns.

7.  Shape and bake a large variety of Danish, including bearclaws,

twisties, butterhorns, snails, and coffee cakes.

8.  Shape and bake several puff pastry products, includindg bouchee,

palmiers, napoleans, cheese straws, vol au vont, and other classical

pastries.

9.  Identify which products are best created from puff pastry scraps.

10.  Prepare products using filo dough.

11. Describe and practice quantity production of laminated dough.

12. Identify sanitation and safety issues relating to laminated dough

products.

13. Evaluate and analyze finished products.

14. Cost out products baked in class.

Topics and Scope

1.  Sanitation and safety.

2.  Ingredients used in laminated dough, including types of fat and

flour.

3.  Leavening -- mechanical and yeast.

4.  Techniques of rolling fat into dough.

5.  Portioning of laminated dough products.

6.  Baking procedures for laminated dough products.

7.  Egg wash.

8.  Puff pastry scraps (rognures).

9.  Long-term storage of laminated dough and finished products.

10. Evaluation of croissant, Danish, puff pastry, and other laminated

dough products.

11. Pricing.

Assignments:

1.  Application of measures, including conversion, equivalencies, and

abbreviations.

2.  Daily baking assignments.

3.  Complete costing sheets.

4.  Evaluate quality of baked goods.

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
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 5 - 20%
Homework problems, Lab reports, Quizzes, Exams, Recipe conversions.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 40 - 70%
Class performances, Performance exams
Exams: All forms of formal testing, other than skill performance exams.		Exams 15 - 35%
Multiple choice, True/false, Matching items, Completion, Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 10%
Attendance/Participation/Professionalism

Representative Textbooks and Materials:

Instructor prepared recipes and handouts.

Print PDF