SRJC Course Outlines

10/16/2019 4:38:11 AMCUL 254.7 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 254.7Title:  PUFF PSTRY, DNSH, CROISS  
Full Title:  Puff Pastry, Danish, and Croissants
Last Reviewed:6/18/2001

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum.50Lecture Scheduled.508 max.Lecture Scheduled4.00
Minimum.50Lab Scheduled1.501 min.Lab Scheduled12.00
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total16.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  8.00Total Student Learning Hours: 24.00 

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:  CULT 254.7

Catalog Description:
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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.

Prerequisites/Corequisites:
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 Preparation:
Eligibility for ENGL 100 or ESL 100.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
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.
(Grade Only)

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:
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: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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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
sweet.
5.  Describe and demonstrate proper baking procedures and oven temperature
requirements.
6.  Shape and bake plain and filled croissants, pain au chocolate, and
morning buns.
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
pastries.
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
products.
13. Evaluate and analyze finished products.
14. Cost out products baked in class.

Topics and Scope
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1.  Sanitation and safety.
2.  Ingredients used in laminated dough, including types of fat and
flour.
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
dough products.
11. Pricing.

Assignments:
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1.  Application of measures, including conversion, equivalencies, and
abbreviations.
2.  Daily baking assignments.
3.  Complete costing sheets.
4.  Evaluate quality of baked goods.

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
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%
Attendance/Participation/Professionalism


Representative Textbooks and Materials:
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Instructor prepared recipes and handouts.

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