SRJC Course Outlines

11/18/2019 6:42:23 PMCUL 254 Course Outline as of Fall 2004

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  CUL 254Title:  INTRO TO BAKING & PASTRY  
Full Title:  Introduction to Baking & Pastry
Last Reviewed:8/24/2015

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum4.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum4.00Lab Scheduled6.008 min.Lab Scheduled105.00
 Contact DHR0 Contact DHR0
 Contact Total8.00 Contact Total140.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total Student Learning Hours: 210.00 

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: 

Catalog Description:
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Introduction to the fundamental skills, concepts, and techniques of baking and pastry for the commercial kitchen.  Precise instruction on measuring, preparation, basic formulas, and conversion principles.  Overview and application of production techniques for a variety of baked goods.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 250 ( or DIET 50), CUL 250.1, and CUL 252.3


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Introduction to the fundamental skills, concepts, and techniques of baking and pastry for the commercial kitchen.  Precise instruction on measuring, preparation, basic formulas, and conversion principles.  Overview and application of production techniques for a variety of baked goods.
(Grade Only)

Prerequisites:Course Completion or Current Enrollment in CUL 250 ( or DIET 50), CUL 250.1, and CUL 252.3
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: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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Upon successful completion of this course the student will be able to:
1. Describe the function of each of the primary ingredient groups used in
baking.
2. List, explain the function of, and properly use the basic tools and
pieces of equipment used in a bakeshop.
3. Use scales and measure properly, including balance and platform scales
and liquid and dry measures.
4. Figure volume and weight equivalencies.
5. Convert from standard to metric measurement and from metric to
standard.
6. Properly read recipes to create specified bakery products.
7. Convert recipes to desired yield.
8. Employ mise en place, mixing, shaping, baking, finishing and holding
procedures for a variety of bread products, laminated doughs, choux
pastry, pies, tarts, and quickbreads.
9. Employ mise en place, mixing, shaping, baking, finishing and holding
procedures for a variety of cakes.
10. Describe decorating techniques and use a variety of special tools for
this purpose.
11. Prepare rolled-in doughs for croissants, Danish, and puff pastry.
12. Prepare pate a choux products.
13. Properly mix, roll, and shape rolled and flaky crusts.
14. Prepare a variety of fillings for pies and tarts.
15. Evaluate the professional appearance of a variety of baked products.
16. Summarize sanitation and safety factors pertinent to bakeries and
   production baking.
17. Discuss legal requirements for baking and catering operations.

Topics and Scope
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I. Primary Ingredient Groups and their Functions
 A. Leavenings
 B. Fats
 C.Flours
 D. Dairy
II. Basic tools and pieces of equipment
 A. Hand tools
 B. Machinery
III. Scales and Measures
 A. Scales
   1. balance
   2. platform
  B. Measures
   1. liquid
   2. dry
  C. Volume and weight equivalencies
  D. Metric conversion
IV. Recipes
 A. Reading
 B. Converting to desired yield
V. Bread
 A. Doughs
   1. commercial yeast doughs
   2. wild yeast doughs
 B. Mixing
   1. mise en place
     a. straight mix method
     b. sponge mix method
   2. shaping
   3. baking
     a. correct oven temperature
     b. steam
   4. finishing
   5. holding
VI. Rolled-in Doughs
 A. Procedures for incorporating fats
   1. rolling-in
   2. make-up
   3. blitz method
   4. four fold
   5. turn
   6. long method
   7. three fold
   8. water dough
 B. Preparing rolled-in doughs
   1. croissant
   2. Danish
   3. puff pastry
VII. Pate a Choux Products
 A. Eclairs
 B. Cream puffs
 C. Pastry creams
VIII. Pies and Tarts
 A. Crusts
   1. rolled
   2. flaky
 B. Mixing, rolling, and shaping
  C. Fillings
IX. Quick breads
 A. Muffins
 B. Scones
 C. Biscuits
X. Basic Cakes
 A. Cake bases
   1. foam
   2. butter
   3. chocolate
   4. meringue
 B. Creaming methods
 C. Frostings
 D. Decorating
   1. Tools
   2. Techniques
XI. Bread
XII. Product Evaluation
XIII. Sanitation and Safety Issues
XIV. Legal Requirements for Bakery and Catering Operations

Assignments:
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1. Problem-solving homework assignments including: equivalency worksheets,
  product costing sheets, product assessment sheets, scaling worksheets,
  recipe conversions, metric conversions.
2. Daily baking assignments.
3. Assessment activity after each course unit: evaluation of a baked
  product.
4. Eight unit exams (objective).
5. Reading: 15 - 25 pages per week.

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
10 - 35%
Homework problems
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
35 - 50%
Performance exams, Evaluation of baked products.
Exams: All forms of formal testing, other than skill performance exams.Exams
15 - 30%
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:
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Instructor prepared materials.

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