SRJC Course Outlines

8/9/2022 1:41:21 AMCUL 210.7 Course Outline as of Summer 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 210.7Title:  YEAST BREAD  
Full Title:  Yeast Bread
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 210.7

Catalog Description:
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Professional chef demonstrates techniques and supervises student preparation of yeasted breads, including sourdough starter breads such as French Country Bread, and Pain au Levain, as well as commercially yeasted breads from Pizza and Focaccia to 100% Whole Wheat Bread and Brioche. Emphasis will be on working with yeast and perfecting the manual techniques of braiding, rolling and shaping loaves.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional chef demonstrates techniques and supervises student preparation of yeasted breads including sourdough starter breads such as French Country Bread and Pain au Levain, as well as commercially yeasted breads from Pizza and Focaccia to 100% Whole Wheat Bread and Brioche. Emphasis will be on working with yeast and perfecting the manual
(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 work with commercial yeast--dry and wet--measuring it,
   activating it and proofing;
2.  successfully make and work with starters which attract "wild" airborne
   yeast;
3.  describe mixing straight doughs vs. sponges, retarding and freezing
   bread dough;
4.  use a variety of techniques for kneading various types of bread;
5.  describe the process of fermentation, how it works, and why it is so
   important to bread for flavor and texture;
6.  judge a variety of flours and determine how to use them in bread
   baking;
7.  work with recipes that involve yeast in many ways, from sweet dough to
   savory breads;
8.  use weights and measures, and develop skill in shaping, rolling,
   braiding and slashing loaves;
9.  successfully bake bread to develop crust.

Topics and Scope
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1.  History of bread, use of starters and use of commercial yeast.
   Preparation of starters.  Flatbreads such as pizza, fougasse and
   focaccia.  Introduction to Brioche.
2.  Uses of brioche--sweet and savory.  Batter yeast breads.  Sweet
   holiday breads.  Rich egg breads.  Making rolls.  Braiding.
3.  Crusty French and Italian Breads.  Developing crust.  Starter Breads
   (begin.)  Hearty Whole Grain Breads (begin.)
4.  Starter Breads (complete.)  Whole-Grain Breads (complete.)
   Breadsticks.  Bagels.  English Muffins.

Assignments:
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Practical laboratory work on various baking techniques.
Evaluate and critique recipes.
Application of measures including conversion and abbreviations.
Identification of yeasts and flours.

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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Instructor prepared recipes and handouts.

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