SRJC Course Outlines

10/14/2019 9:04:05 AMCUL 254.8 Course Outline as of Spring 2012

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 254.8Title:  TEA BREADS & MUFFINS  
Full Title:  Tea Breads and Muffins
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 254.8

Catalog Description:
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Building on introductory baking skills, students prepare a variety of quickbreads with emphasis on skill development and refinement of technique.

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
Building on introductory baking skills, students prepare a variety of quickbreads with 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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The student will:
1. Identify sanitation and safety issues relating to quickbreads.
2. Explain function of ingredients and effects on final product.
3. Use chemical leavening agents properly
4. Use scales and measure properly.
5. Figure volume and weight equivalencies.
6. Identify ingredients common to quickbreads
7. Define and identify quickbreads.
8. Prepare a variety of quickbreads, including muffins, biscuits, tea
  loaves, scones, coffee cakes, popovers, and crepes.
9. Identify and use the following mixing methods: biscuit method, muffin
  method and creaming method.
10. Identify and use methods for consistent quantity production of
   quickbreads.
11. Identify the stages at which quickbreads can be held for later use.
12. Identify and remedy quickbread faults.
13. Evaluate quality of baked products.
14. Cost out products baked in class.

Topics and Scope
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1.  Sanitation and safety
2.  Proper measuring
3.  Ingredient identification and function
4.  Muffin mixing method
5.  Biscuit mixing method
6.  Creaming mixing method
7.  Quantity production
8.  Evaluation of quickbreads
9.  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 products

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 - 10%
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 - 25%
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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