| 3/13/2025 2:36:24 PM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 261.3 | Title:
HOLIDAY CAKES |
|
| Full Title:
Holiday Cake Baking |
| Last Reviewed:1/13/2025 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | .50 | Lecture Scheduled | .25 | 17.5 max. | Lecture Scheduled | 4.38 |
| Minimum | .50 | Lab Scheduled | .75 | 2 min. | Lab Scheduled | 13.13 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 1.00 | | Contact Total | 17.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 8.75 | Total Student Learning Hours: 26.25 | |
Title 5 Category:
AA Degree Applicable
Grading:
Grade or P/NP
Repeatability:
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
Formerly:
CUL 260.32
Catalog Description:
Untitled document
This course introduces students to the theory and techniques of both historical and modern holiday cakes. In this hands-on class, students will learn baking and decorating techniques as applied to regional, national, and international holiday cakes.
Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 230 OR CUL 250 (OR DIET 50)
Recommended Preparation:
Limits on Enrollment:
Schedule of Classes Information
Description:
Untitled document
This course introduces students to the theory and techniques of both historical and modern holiday cakes. In this hands-on class, students will learn baking and decorating techniques as applied to regional, national, and international holiday cakes.
(Grade or P/NP)
Prerequisites:Course Completion or Current Enrollment in CUL 230 OR CUL 250 (OR DIET 50)
Recommended:
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:
Not Certificate/Major Applicable
COURSE CONTENT
Student Learning Outcomes:
At the conclusion of this course, the student should be able to:
Untitled document
1. Demonstrate basic techniques to prepare a variety of holiday cakes using locally available products.
2. Apply sensory evaluation for flavor and texture balance in recipes.
Objectives:
Untitled document
At the conclusion of this course, the student should be able to:
1. Describe the function of each of the primary ingredient groups used in baking.
2. List and explain the function and proper use of the basic tools and pieces of equipment used in holiday cake baking.
3. Demonstrate proper measurement techniques.
4. Read, convert, and execute recipes to create desired yields of specified holiday cakes.
5. Utilize a variety of cake baking techniques to prepare recipes.
6. Select and utilize appropriate bakeware and presentation boards to prepare and serve recipes.
7. Select ingredients based on geographical location and season and utilize them to prepare holiday cakes.
8. Apply sensory evaluation skills to identify characteristics of high-quality ingredients and finished products.
9. Practice safe, hygienic food-handling procedures.
Topics and Scope
Untitled document
I. Definitions and Baking Terminology
II. Styles of Holiday Cakes: Regional, National, and International
III. Mixing Methods and Holiday Cake Baking Techniques
IV. Sensory Evaluation
A. Taste
B. Appearance
C. Color
V. Holiday Cake Equipment
A. Tools and utensils
B. Ovens and stoves
C. Refrigeration
D. Bakeware and presentation boards
E. Appliances
VI. Primary Ingredient Groups and Their Functions
A. Leavenings
B. Fats
C. Flours
D. Dairy
E. Produce
F. Flavorings
G. Sugars
H. Eggs
I. Definitions and Baking Terminology
II. Styles of Wedding Cakes
III. Mixing Methods and Baking Techniques
IV. Sensory Evaluation
A. Taste
B. Appearance
C. Color
V. Wedding Cake Equipment
A. Tools and utensils
B. Cake pans
C. Ovens and stoves
D. Refrigeration
E. Appliances
F. Cake boards and stands
VI. Primary Ingredient Groups and Their Functions
A. Leavenings
B. Fats
C. Flours
D. Dairy
E. Produce
F. Flavorings
G. Sugars
H. Eggs
I. Chocolate
J. Nuts
VII. Recipes and Formulas
A. Comprehension
B. Yield conversion
C. Measures
VIII. Sanitation and Safety Practices in the Professional Kitchen
Concepts presented in lecture are applied and practiced in lab.
VII. Recipes and Formulas
A. Comprehension
B. Yield conversion
C. Measures
VIII. Sanitation and Safety Practices in the Professional Kitchen
All topics are covered in the lecture and lab portions of the course.
Assignments:
Untitled document
Lecture-Related Assignments:
1. Weekly reading (6-10 pages)
2. Keep a recipe journal
3. Cuisine worksheets (2-3)
Lab-Related Assignments:
1. Prepare weekly recipes
2. Weekly recipe evaluation worksheets
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
5 - 10% |
| Cuisine worksheets | |
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
0 - 0% |
| None | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
60 - 75% |
| Preparing weekly recipes; weekly recipes evaluation worksheet | |
| 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
20 - 30% |
| Recipe journal; attendance and participation | |
Representative Textbooks and Materials:
Untitled document
Instructor prepared materials.
Print PDF