SRJC Course Outlines

8/9/2022 1:47:15 AMCUL 210.6 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 210.6Title:  PIES AND TARTS  
Full Title:  Pies and Tarts
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum.50Lab Scheduled2.002 min.Lab Scheduled8.00
 Contact DHR0 Contact DHR0
 Contact Total3.50 Contact Total14.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  12.00Total Student Learning Hours: 26.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade or P/NP
Repeatability:  39 - Total 2 Times
Also Listed As: 
Formerly:  CULT 210.6

Catalog Description:
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Professional chef demonstrates technique and supervises student preparation of pies and tarts including sweet and savory doughs such as pate sucree, pasta frolla, pie crust, pate brisee, and filling such as pastry cream, frangipane, and lemon curd.  Emphasis will be on perfecting tart shell molding, single and double-crusted pies, and free-form tarts.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional chef demonstrates technique and supervises student preparation of pies and tarts including sweet and savory doughs such as pate sucree, pasta frolla, pie crust, pate brisee, and fillings such as pastry cream, frangipane, and lemon curd.  Emphasis will be on perfecting tart shell molding, single and double-crusted pies, and free-form tarts.
(Grade or P/NP)

Prerequisites:
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:39 - Total 2 Times

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:
Upon completion of the course, students will be able to:
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The student will
1.  successfully make a variety of tart and pie doughs, and describe how
   each dough is used;
2.  use proper mixing techniques in order to avoid tough doughs;
3.  mold several sizes and shapes of tart shells and pie shells;
4.  successfully make a variety of fillings of fresh fruit for baked
   fruit tarts and pies;
5.  describe the mechanics of weighing, freezing, pre-baking, and
   weighting doughs;
6.  effectively use a rolling pin;
7.  properly handle fresh fruit, cooked fruit, and glazes for tarts and
   pies;
8.  describe the different flours used for tart and pie doughs;
9.  bake pies and tarts properly to assure doneness.

Topics and Scope
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1.  Preparation of tart doughs such as Pasta Frolla, and Pate Brisee and
   pie doughs such as All-American Pie Crust and Galette dough.  Fillings
   such as Pastry Cream, Lemon Curd, and Frangipane.  Fresh fruit tarts.
   Single-crusted pies.
2.  Preparation of a variety of savory tarts such as quiches, sweet and
   savory galettes.
3.  Poached fruit and baked fruit tarts and pies.  Double-crusted,
   latticed, and crumb-topped pies.
4.  Perfecting techniques:  molding and shell, using a rolling pin,
   pre-baking, fruit arrangement, glazing fruit tarts, testing pies for
   doneness.  Presentation of tarts and pies.

Assignments:
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1. Practical laboratory work on various cooking techniques.
2. Evaluate and critique recipes.

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 - 25%
Lab Work
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Class performances, PREPARE AND EVALUATE 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
10 - 25%
ATTENDANCE AND PARTICIPATION


Representative Textbooks and Materials:
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Recipes and handouts prepared by instructor.

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