SRJC Course Outlines

9/20/2019 2:03:30 PMCUL 254.10 Course Outline as of Fall 2018

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 254.10Title:  TARTS & PIES  
Full Title:  Tarts and Pies
Last Reviewed:9/12/2011

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled.5017.5 max.Lecture Scheduled8.75
Minimum1.00Lab Scheduled1.502 min.Lab Scheduled26.25
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total35.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  17.50Total Student Learning Hours: 52.50 

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:  CULT254.10

Catalog Description:
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A specialty baking course in which students prepare a variety of tarts and pies. This course is designed for students in the Baking and Pastry Certificate program and for culinary arts professionals who wish to expand or improve their skills.  

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 254


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
A specialty baking course in which students prepare a variety of tarts and pies. This course is designed for students in the Baking and Pastry Certificate program and for culinary arts professionals who wish to expand or improve their skills.
(Grade Only)

Prerequisites:Course Completion or Current Enrollment in CUL 254
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: Major Applicable Course



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, students will be able to:
1.  Employ safe and hygienic food handling procedures relating to the preparation of pies and tarts.
2.  Describe the differences among a molded tart, a free form tart, a pie, and a galette.
3.  Apply classical techniques to the preparation of contemporary pies and tarts.
4.  Differentiate among and describe the usage of various doughs.
5.  Roll and handle dough to create a variety of kinds of pie and tart shells.
6.  Prepare a variety of fillings and fill and top a variety of pies and tarts.
7.  Employ appropriate baking techniques and steps to ensure proper browning of a crust.
8.  Finish a pie or tart, applying the appropriate wash.
9.  Utilize presentation techniques used in the display of pies and tarts in retail shops, restaurants, hotels, and catering operations.
10. Analyze and evaluate finished products.
11. Cost out products for sale.

Topics and Scope
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I.    Safe and Hygienic Food Handling
II.   Differentiating between Tarts and Pies
III.  Classical Techniques
     A. Fraisage
     B. Flatten and fold
     C. Crimping
IV.  Doughs and their Usage
     A. Flaky and rolled doughs
     B. Sweet doughs
     C. Savory doughs
V.   Creating Crusts
     A. Kinds of crusts
     B. Rolling
     C. Handling
     D. Shaping crusts
     E. Baking crusts
VI.  Fillings
      A.  Cream fillings
      B.  Fruit fillings
           1. fresh seasonal fruits
           2. prepared fruits
      C. Custard fillings
      D. Chiffon and mousse fillings
VII. Topping and Finishing
VIII. Baking
       A. Techniques
       B. Steps to ensure proper browning of crust
IX.   Product Evaluation
X.    Pricing
XI.   Presentation Techniques for Display

Assignments:
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1. Daily baking assignments
2. Product costing sheets
3. Regular skills assessment: baked products
4. Three to four quizzes
5. Final performance exam, assessment of baked product(s)

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 - 15%
Cost-out products
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
70 - 75%
Class performances (baking assignments), performance exams
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 15%
Quizzes include multiple choice, true false, matching, and completion
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance, participation, and professionalism


Representative Textbooks and Materials:
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Instructor prepared materials

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