SRJC Course Outlines

8/8/2022 11:54:26 PMCUL 221.52 Course Outline as of Summer 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 221.52Title:  ALTERNATIVE/TRAD.BAKING  
Full Title:  Alternatives to Traditional Baking
Last Reviewed:2/20/2002

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum2.00Lecture Scheduled1.504 max.Lecture Scheduled6.00
Minimum2.00Lab Scheduled2.004 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:  CULT221.52

Catalog Description:
Untitled document
Registered Professional Pastry Chef and Dietician lead the class in discussion of lower fat and lower sugar alternatives to classic desserts. Students will be supervised in preparation of classic dessert techniques as they explore and prepare recipes that lower fats and offer alternatives to sugar, wheat flour, and eggs.  Baking categories will include cakes, muffins and cookies, frozen and fruit desserts, and fat-free alternatives. Emphasis will be on creating desserts that are appetizing and delicious.

Prerequisites/Corequisites:


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Registered Professional Pastry Chef and Dietician lead the class in a discussion of lower fat and lower sugar alternatives to classic desserts.  Students will be supervised in preparation of classic dessert techniques as they explore and prepare recipes that lower fats and offer alternatives to sugar, wheat flour, and eggs.  Baking categories will include cakes, muffins and cookies, frozen and fruit desserts, and fat-free alternatives.  Emphasis will be on creating baked goods that are appetizing and delicious.
(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: Not Certificate/Major Applicable



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
Untitled document
The students will be able to:
- understand the role of sugars, fats, eggs, and flours in baked goods
 before attempting to alter a recipe;
- examine alternatives to refined sugar, understand the nutritional
 differences of various sweeteners, and have an understanding of how
 alternative sugars work in baking;
- examine the role of eggs in baking and work successfully with
 ingredients that can replace eggs in a recipe;
- develop a repertoire of fat-free and low-fat desserts;
- successfully bake good-tasting wheat-free cakes, muffins, and cookies;
- successfully prepare delicious, frozen and fruit desserts, mousses,
 and gels.

Topics and Scope
Untitled document
1.  Discussion of sugars, flours, fats, and eggs in baking and nutrition.
   Preparation of a variety of naturally fat-free desserts such as
   Angel Food, Sorbet, and Meringue.
2.  Examining alternatives to wheat flour, sugars, and eggs, such as
   rice flour, maple syrup and ground flax seeds.  Lowering fats while
   making good tasting muffins, quickbreads and  cookies.
3.  Making cakes and frostings that offer options to flour, eggs, and
   butter.  Spongecake, Flourless Chocolate Cakes, Cooked Meringue
   Frosting.
4.  Frozen and Fruit-based desserts, including ices, mourses, poached
   fruits, and gels.

Assignments:
Untitled document
Assignments vary from chef to chef but usually students are graded
on:
1.  Attendance.
2.  Preparation of annotated recipe files.
3.  Written critique and evaluations.
4.  Homework assignments.
5.  Quality of lab work.

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
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 25%
Homework problems, Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
60 - 80%
Class performances
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%
ASSISTANCE TO THE CHEF/INSTRUCTOR IN THE PREPARATION AND CLEANUP OF DEMONSTRATIONS


Representative Textbooks and Materials:
Untitled document
None - handouts are used.

Print PDF