|8/8/2022 1:36:04 PM||
|Discipline and Nbr:
PUFF PSTRY, DNSH, CROISS||
Puff Pastry, Danish, and Croissants
|Units||Course Hours per Week|| ||Nbr of Weeks||Course Hours Total
|Maximum||.50||Lecture Scheduled||.50||8 max.||Lecture Scheduled||4.00
|Minimum||.50||Lab Scheduled||1.50||1 min.||Lab Scheduled||12.00
| ||Contact DHR||0|| ||Contact DHR||0
| ||Contact Total||2.00|| ||Contact Total||16.00
| ||Non-contact DHR||0|| ||Non-contact DHR Total||0
Title 5 Category:
AA Degree Applicable
00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As:
| ||Total Out of Class Hours: 8.00||Total Student Learning Hours: 24.00||
Building on introductory baking skills, students prepare laminated doughs with emphasis on skill development and refinement of technique. Emphasis on working with yeast, expanding knowledge of ingredients, mixing, shaping, and baking a variety of laminated dough products, including puff pastry, croissants, and Danish.
Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion of CUL 254.2 ( or CULT 254.2)
Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Schedule of Classes Information
Students prepare laminated doughs and mix, shape, and bake a variety of products, including puff pastry, croissants, and Danish. Emphasis on skill development and refinement of technique.
Prerequisites:Course Completion or Current Enrollment in CUL 254 OR Course Completion of CUL 254.1 ( or CULT 254.1) and Course Completion of CUL 254.2 ( or CULT 254.2)
Recommended:Eligibility for ENGL 100 or ESL 100.
Limits on Enrollment:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP
ARTICULATION, MAJOR, and CERTIFICATION INFORMATION
Certificate Applicable Course
Outcomes and Objectives:
Upon completion of the course, students will be able to:
|CSU GE:||Transfer Area|| ||Effective:||Inactive:
|IGETC:||Transfer Area|| ||Effective:||Inactive:
1. Identify and explain the function of ingredients used in the
preparation of laminated dough.
2. Identify differences between straight sweet dough and laminated dough.
3. Mix dough and roll the fat into the following laminated doughs:
croissant; Danish; puff pastry.
4. Prepare fillings used in laminated dough products, both savory and
5. Describe and demonstrate proper baking procedures and oven temperature
6. Shape and bake plain and filled croissants, pain au chocolate, and
7. Shape and bake a large variety of Danish, including bearclaws,
twisties, butterhorns, snails, and coffee cakes.
8. Shape and bake several puff pastry products, includindg bouchee,
palmiers, napoleans, cheese straws, vol au vont, and other classical
9. Identify which products are best created from puff pastry scraps.
10. Prepare products using filo dough.
11. Describe and practice quantity production of laminated dough.
12. Identify sanitation and safety issues relating to laminated dough
13. Evaluate and analyze finished products.
14. Cost out products baked in class.
Topics and Scope
1. Sanitation and safety.
2. Ingredients used in laminated dough, including types of fat and
3. Leavening -- mechanical and yeast.
4. Techniques of rolling fat into dough.
5. Portioning of laminated dough products.
6. Baking procedures for laminated dough products.
7. Egg wash.
8. Puff pastry scraps (rognures).
9. Long-term storage of laminated dough and finished products.
10. Evaluation of croissant, Danish, puff pastry, and other laminated
1. Application of measures, including conversion, equivalencies, and
2. Daily baking assignments.
3. Complete costing sheets.
4. Evaluate quality of baked goods.
Methods of Evaluation/Basis of Grade.
Representative Textbooks and Materials:
|Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.||Writing
0 - 0%
|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
5 - 20%
|Homework problems, Lab reports, Quizzes, Exams, Recipe conversions.||
|Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.||Skill Demonstrations
40 - 70%
|Class performances, Performance exams||
|Exams: All forms of formal testing, other than skill performance exams.||Exams
15 - 35%
|Multiple choice, True/false, Matching items, Completion, Short answer.||
|Other: Includes any assessment tools that do not logically fit into the above categories.||Other Category
5 - 10%
Instructor prepared recipes and handouts.