5/18/2024 3:00:13 AM	CUL 262.7 Course Outline as of Fall 2017	New Course (First Version)
CATALOG INFORMATION
Discipline and Nbr:  CUL 262.7	Title:  BRUNCH PASTRIES
Full Title:  Brunch Pastries
Last Reviewed:1/24/2022

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:

Experienced pastry chef presents theory, demonstrates techniques, and instructs students through hands-on class. Course covers traditional and modern brunch baking techniques such as: croissant, Danish, quiche, muffins and tea breads, as applied to regional and global brunch pastry work.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description:

Experienced pastry chef presents theory, demonstrates techniques, and instructs students through hands-on class. Course covers traditional and modern brunch baking techniques such as: croissant, Danish, quiche, muffins and tea breads, as applied to regional and global brunch pastry work.

(Grade or P/NP)
Prerequisites:
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.  Prepare a variety of brunch pastries using locally available products.

2.  Apply a working knowledge of sanitation and safety in a kitchen.

 

Objectives:

Upon successful completion of this course, students will be able to:

1. Describe the function of each of the primary ingredient groups used in baking and pastry.

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

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 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. Employ safe, hygienic food handling procedures.

Topics and Scope

I. Definitions and Baking Terminology

II. Brunch Menus

III. Mixing Methods and Baking Techniques

IV. Sensory Evaluation

    A. Taste

    B. Appearance

    C. Color

V.   Baking 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. Safe and Hygienic Food Handling

 

Concepts presented in lecture are applied and practiced in lab.

Assignments:

Lecture Related Assignments:

1. Reading, approximately 3-5 pages per week.

2. Keep a recipe journal.

3. Complete worksheet(s) on aspects of brunch cuisine, e.g., equipment

    identification, terminology, ingredients, baking methods, historical influences, etc.

 

Lab Related Assignments:

1. Prepare assigned recipes.

2. Taste and evaluate the success of recipes prepared in class.

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%
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 and evaluating recipes
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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