3/13/2025 2:23:57 PM	CUL 262.7 Course Outline as of Fall 2025	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 262.7	Title:  BRUNCH PASTRIES
Full Title:  Brunch Pastries
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: 

Catalog Description:

This course introduces students to the theory and techniques of both traditional and modern brunch pastries. In this hands-on class, students will learn baking and laminating skills, as applied to regional, national and international brunch pastries.

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:

This course introduces students to the theory and techniques of both traditional and modern brunch pastries. In this hands-on class, students will learn baking and laminating skills, as applied to regional, national and international brunch pastries.

 

 

 

(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:

1. Demonstrate basic techniques to prepare a variety of brunch pastries using locally available products.

2. Apply sensory evaluation for flavor and texture balance in recipes.

 

Objectives:

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 brunch pastries.

2. List and explain the function and proper use of the basic tools and pieces of equipment used in baking brunch pastries.

3. Demonstrate proper measurement techniques.

4. Read, convert, and execute recipes to create desired yields of specified brunch baked products.

5. Utilize a variety of baking techniques to prepare brunch pastry recipes.

6. Select and utilize appropriate baking and service wares to prepare and serve recipes.

7. Select ingredients based on geographical location and climate and utilize them to prepare brunch pastries.

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

I. Definitions and Baking Terminology

II. Brunch Menus: Regional, National and International

III. Mixing Methods and Baking Techniques

IV. Sensory Evaluation

    A. Taste

    B. Appearance

    C. Color

V. Brunch Pastry Equipment

    A. Tools and utensils

    B. Ovens and stoves

    C. Refrigeration

    D. Serving bowls and platters

    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

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:

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:

Instructor prepared materials.

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